Vegetable Marrow. No. 1. Baked.

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 (3)
Instructions (10)
  1. Cut lengthways into 4, 6, or 8 pieces.
  2. Put them on in boiling water with a dessertspoonful of salt.
  3. Put the lid on.
  4. Cook 20 minutes or 1/2 hour.
  5. Lift the pieces out carefully and drain on a sieve for 10 minutes.
  6. Put them on a buttered baking sheet and score them, pepper them scantily and add also tiny specks of fresh butter on each piece.
  7. Let the vegetables cook 1/2 hour that they may dry and brown.
  8. They are not turned in the oven as the hollow side keeps in the butter and pepper nicely.
  9. Some add a little grated Parmesan with the pepper and butter.
Mrs. Gordon
  1. Put into rather quick oven and bake for 20 minutes, basting them frequently while in the oven; when nice and brown, serve.
Original Text
Vegetable Marrow. No. 1. Baked. (J. Emslie, 1895, and Mrs. Gordon, 1897.) Cut lengthways into 4, 6, or 8 pieces. These shrink in cook- ing. Put them on in boiling water with a dessertspoonful of salt. Put the lid on. Cook 20 minutes or ½ hour. Then lift the pieces out carefully and drain on a sieve for 10 minutes. Now put them on a buttered baking sheet and score them, pepper them scantily and add also tiny specks of fresh butter on each piece. Your oven must not be too quick. Let the vegetables cook ½ hour that they may dry and brown. They are not turned in the oven as the hollow side keeps in the butter and pepper nicely. Some add a little grated Parmesan with the pepper and butter. Mrs. Gordon says: “Put into rather quick oven and bake for 20 minutes, basting them frequently while in the oven; when nice and brown, serve.”
Notes
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