Vegetable Marrow, Boiled
Ingredients
Directions
Prepare
Pare the rind off the vegetable marrow thinly.
If large, cut it in halves or quarters and scoop out the seeds; if small, do this after boiling.
Boil
Put the marrow into boiling water slightly salted.
Bring to a boil, skim the water, then cover and boil until tender.
A small marrow takes 15-20 minutes; a large one takes 30-45 minutes.
Dip the toast into the boiling water and place it on a dish.
Serve
Drain the marrow, place it on the toast, and serve with melted butter.
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
- Its flesh cooks to a soft, tender texture that makes up the body of the dish.
- Melted butter
- Adds fat and richness to the mild, watery flesh of the marrow.
- Toast
- Soaks up cooking water and gives the marrow a base to rest on.
The step that matters
Boil until tender, not longer. Marrow is mostly water and turns mushy and watery if it boils too long. Timing by size keeps its shape and texture.
“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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