Boiled Vegetable Marrow

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
For serving
For mashed preparation
Instructions (20)
  1. Have ready a saucepan of boiling water, salted in the proportion of 1 heaped tablespoonful of salt to each 1/2 gallon of water.
  2. Peel the vegetable marrows.
  3. Put the peeled marrows into the boiling salted water.
  4. Boil them until quite tender.
  5. Take them up with a slice.
  6. Halve the marrows.
  7. If they are very large, quarter them.
Serving
  1. Dish the marrows on toast.
  2. Send to table with them a tureen of melted butter, or, in lieu of this, a small pat of salt butter.
Preservation and preparation for winter use
  1. Large vegetable marrows may be preserved throughout the winter by storing them in a dry place.
  2. When wanted for use, cut a few slices.
  3. Boil the slices in the same manner as above.
  4. Note: once begun, the marrow must be eaten quickly, as it keeps but a short time after it is cut.
Mashed preparation
  1. Boil the vegetable marrows.
  2. Drain them.
  3. Mash them smoothly with a wooden spoon.
  4. Heat them in a saucepan.
  5. Add a seasoning of salt and pepper.
  6. Add a small piece of butter.
  7. Dish with a few sippets of toasted bread placed around as a garnish.
Original Text
BOILED VEGETABLE MARROW. 1170. INGREDIENTS.—To each 1/2 gallon of water, allow 1 heaped tablespoonful of salt; vegetable marrows. [Illustration: VEGETABLE MARROW ON TOAST.] Mode.—Have ready a saucepan of boiling water, salted in the above proportion; put in the marrows after peeling them, and boil them until quite tender. Take them up with a slice, halve, and, should they be very large, quarter them. Dish them on toast, and send to table with them a tureen of melted butter, or, in lieu of this, a small pat of salt butter. Large vegetable marrows may be preserved throughout the winter by storing them in a dry place; when wanted for use, a few slices should be cut and boiled in the same manner as above; but, when once begun, the marrow must be eaten quickly, as it keeps but a short time after it is cut. Vegetable marrows are also very delicious mashed: they should be boiled, then drained, and mashed smoothly with a wooden spoon. Heat them in a saucepan, add a seasoning of salt and pepper, and a small piece of butter, and dish with a few sippets of toasted bread placed round as a garnish. Time.—Young vegetable marrows 10 to 20 minutes; old ones, 1/2 to 3/4 hour. Average cost, in full season, 1s. per dozen. Sufficient.—Allow 1 moderate-sized marrow for each person. Seasonable in July, August, and September; but may be preserved all the winter.
Notes
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