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Stuffed Vegetable Marrow

A vegetable marrow is hollowed, filled with sausage and egg, baked, and served with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Meat and egg are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 6,432 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Stuffed Vegetable Marrow

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare and stuff

  1. Peel the vegetable marrow.

  2. Cut off one end and carefully scoop out all the seeds and core.

  3. Mix the egg with the sausage meat and season well.

  4. Fill the marrow with the sausage mixture.

  5. Replace the end and tie it together with tape or strips of muslin.

Bake and serve

  1. Place the stuffed marrow in a baking tin with ½ pint of stock.

  2. Bake in a 350°F (175°C) oven until tender.

  3. Serve on a hot dish with a little gravy around.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Meat + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Vegetable marrow
Forms the edible shell and becomes soft and tender as it bakes.
Sausage meat
Provides fat and savory flavor to the filling as it cooks.
Egg
Binds the sausage meat so the filling holds together when sliced.
Stock
Adds moisture that helps the marrow cook gently in the baking tin.

The step that matters

Bake until fully tender. Marrow flesh softens slowly, and the sausage filling must cook through. Check that the marrow is tender all the way to the center before serving.

“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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