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Vegetable Marrow, Stuffed

A marrow vegetable stuffed with a mixture of meat, breadcrumbs, onion, parsley, herbs, egg, and served with brown sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and pepper 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

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the marrow

  1. Peel the marrow, cut it in half lengthwise, and remove the seeds.

  2. Boil in salted water for about 10 minutes until half cooked. Drain well.

Stuff and dress

  1. Mix all ingredients except the brown sauce.

  2. Fill the marrow cavities with the mixture.

  3. Reassemble the two halves and secure with string.

  4. Baste with hot fat. Dredge lightly with flour.

  5. Brush with egg. Coat with browned breadcrumbs before baking.

Bake and serve

  1. Bake at 350°F (175°C) until well browned.

  2. Serve the brown sauce separately.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Meat + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,364 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Marrow
Forms the edible shell that holds the filling and softens as it cooks.
Egg
Binds the filling together and, brushed on top, helps the surface brown.
Breadcrumbs
Absorb moisture and add body to the filling, and form a browned crust on the outside.
Meat
Supplies the savoury, rich flavour and body of the filling.

Swap the onion

How well each one fits the dish's main ingredients (meat, parsley, egg, sauce, pepper):

  1. Shallotfits better
  2. Capsicumfits better
  3. Carrotfits better
  4. Onionthe original

Fit is the average pairing score against meat, parsley, egg, sauce, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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