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Stewed Vegetable Marrow

A stew of young vegetable marrows cooked with butter, stock, and seasoned with salt, pepper, lemon, egg yolk, and parsley, served over toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Stewed Vegetable Marrow

Ingredients

Directions

Prepare

  1. Peel the young Vegetable Marrows and cut them into pieces.

  2. In a saucepan, melt the butter and add the marrows, seasoning with salt and pepper.

  3. Cook for 15 minutes, tossing occasionally.

Stew and finish

  1. Add stock to reach half the height of the marrows and boil gently until tender.

  2. Remove from heat and stir in the beaten egg yolk mixed with lemon juice and parsley.

  3. Serve the marrows over hot buttered toast.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

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

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

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

What each ingredient does

Young vegetable marrows
Form the main body of the dish, softening into a tender stew as they cook.
Butter
Adds richness and fat, helping the marrow pieces soften and carry flavour.
Egg yolk
Thickens the warm cooking liquid into a smooth, creamy sauce when stirred in off the heat.
Lemon juice
Adds acidity that brightens the rich butter and egg sauce.
Plain stock
Provides cooking liquid that gently braises the marrow until tender.

The step that matters

Stirring in the egg yolk. Egg yolk thickens through gentle heat. Adding it to a boiling liquid or leaving it on the heat can scramble it, so remove the pan from heat first and stir steadily.

“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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