Name: Vegetable Marrow
Ingredients: 1 vegetable marrow; Coarse sea salt; Butter; Seasoning (to taste); 2 tablespoons water

Vegetable Marrow

Ingredients

Directions

Prepare

Peel the thick skin off the vegetable marrow and cut it into square pieces.
Remove the seeds and place the pieces in boiling water with salt.

Cook and serve

Boil for 10 minutes or until tender, then drain.
Serve with white sauce or melted butter.
Pulp through a colander and mix with butter and seasoning.
Parboil the marrow for frying.
Coat the parboiled marrow in egg and breadcrumbs or flour.
Cut the marrow into small pieces, place in a pot with butter, water, salt, and pepper.
Cover tightly and cook until tender.

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 or cooked covered.
Butter: Adds richness and moisture, and carries flavour when mixed into the cooked marrow.
Egg (in the method): Acts as a binder so the breadcrumbs or flour coating sticks to the marrow for frying.

“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.