Vegetable Mabbow in Gravy
Ingredients
Directions
Prepare
Boil the large marrow until three-quarters cooked.
Cut the marrow into squares.
Cook and serve
Place the squares in a saucepan and cover with thick brown gravy.
Heat gently until warmed through.
Serve in a vegetable dish with gravy poured around.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Marrow
- Its mild flesh softens as it cooks and takes on the flavour of the gravy.
- Thick brown gravy
- Supplies moisture and savoury flavour that coats the marrow and keeps it from drying out.
The step that matters
Boil the marrow until three-quarters cooked. The marrow finishes cooking in the gravy, so boiling it fully here would leave it soft and likely to break apart when cut and heated. Stopping at three-quarters lets it keep its shape while it gently softens in the sauce.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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