Name: Vegetable Marrow
Ingredients: 1 vegetable marrow; ½ pint Butter Sauce or White Sauce; Toast

Vegetable Marrow

Ingredients

1 vegetable marrow
½ pint Butter Sauce or White Sauce
Toast

Directions

Prepare

Peel the vegetable marrow and cut it in half.
Remove the seeds and pithy part.

Cook and serve

Boil the marrow for about 15 minutes or until tender.
Drain the marrow and serve it on toast.
Pour ½ pint of Butter Sauce or White Sauce over the marrow.

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

What each ingredient does

Vegetable marrow: Forms the main body of the dish, becoming soft and tender when boiled.
Butter sauce or white sauce: Adds moisture and richness to the marrow, softening its mild flavour.
Toast: Provides a crisp base that holds the marrow and absorbs its juices.

“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.