Boiled Vegetable Marrow
Ingredients
Directions
Prepare
Peel the marrows.
Bring water and salt to a boil in a saucepan.
Cook and serve
Add the marrows to the boiling water.
Cook until tender.
Remove the marrows, cut into quarters if large, or halve if small.
Serve in a vegetable dish on toast with melted butter.
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
- Marrows
- Provide the main body of the dish, becoming soft and tender when simmered in boiling water.
- Melted butter
- Adds richness and fat, coating the cooked marrow with flavor at serving.
The step that matters
Cook until tender. Marrow cooked too briefly stays firm and watery, while overcooking turns it mushy. Checking tenderness by piercing the flesh helps you stop at the right point.
“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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