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Vegetable Marrow Stuffed

A dish of vegetable marrows filled with a veal, ham, and herb mixture, baked and served with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Vegetable Marrow Stuffed

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 the filling

  1. Mince the veal and ham together.

  2. Pound the mixture to a paste in a mortar slightly rubbed with garlic, then pass through a coarse sieve.

  3. Return the mixture to the mortar and work in the vegetable marrow, butter, bread crumbs, spices, and the yolks of the eggs.

Fill and bake

  1. Cut the vegetable marrows in half and scoop out the seeds.

  2. Fill each half with the mixture.

  3. Wrap each marrow in buttered paper tied with string.

  4. Place them closely together in a buttered tin and cover with a tin plate.

  5. Bake in a 350°F (175°C) oven until done.

Serve

  1. Carefully remove the paper, place the marrows on a dish, and serve with gravy made from stock, thickened with egg yolk and a splash of wine or lemon.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Parsley + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

What each ingredient does

Veal
Provides the main body of the stuffing, giving it a firm, tender texture when cooked.
Ham or good bacon
Adds savory, salty flavor and some fat that enriches the stuffing.
Eggs
Yolks bind the mixture so it holds together and sets when baked.
Butter
Adds richness and moisture, and helps the surface brown in the oven.
Bread crumbs
Absorb moisture and give the filling body so it does not turn wet or loose.

The step that matters

Pound the mixture to a smooth paste and sieve it. Pounding breaks the meat into a fine, even paste, and sieving removes stringy fibers, so the filling bakes smooth and holds together in the marrow halves.

“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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