Vegetable Marrow, Boiled
Ingredients
Directions
Prepare
Pare the rind off the vegetable marrow thinly.
If large, cut it in halves or quarters and scoop out the seeds before boiling; if small, do this after boiling.
Boil
Put the vegetable into plenty of boiling water slightly salted.
Bring to a boil, skim the water, then cover and boil until tender.
A small marrow takes 15-20 minutes; a large one takes 30-45 minutes.
Prepare a slice of toast and dip it into the boiling water.
Serve
Drain the marrow and place it on the toast.
Serve 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
- Vegetable marrow
- Becomes soft and tender when boiled, forming the main body of the dish.
- Toast
- Soaks up cooking water and gives the marrow a base to rest on.
- Melted butter
- Adds richness and fat to the mild, watery flavour of boiled marrow.
The step that matters
Boil until tender, not longer. Marrow is mostly water and its flesh softens quickly. Overboiling turns it mushy and watery, so checking tenderness at the stated time matters.
“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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