Vegetable Marrow. No. 2. In White Sauce. (Turin.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

Vegetable marrow ↝ Caribou, bone marrow, raw (Alaska Native) [American Indian/Alaska Native Foods]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]

for white sauce

white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]

Instructions (5)

Peel the vegetable marrow.
Boil it in butter to draw out the water.
Cut it in two from end to end.
Season with a little pepper.
Serve in a nice white sauce.

Original Text

Vegetable Marrow. No. 2. In White Sauce. (Turin.)
Vegetable marrow in white sauce is a good variety to serve
with meat; peel it and first boil in butter, to draw out the
water; then cut it in two from end to end, and season with a
little pepper, and serve in a nice white sauce.

Notes

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