Name: Vegetable Marrow, to Boil or Stew
Ingredients: 1 vegetable marrow (young, not exceeding 6 inches); melted butter; toast

Vegetable Marrow, to Boil or Stew

Oven, in the book's wordsA cool oven

Ingredients

1 vegetable marrow (young, not exceeding 6 inches)
melted butter
toast

Directions

Boil the vegetable marrow like asparagus until tender.
Divide it lengthwise into two halves.
Serve on toast with melted butter, or stew gently in gravy like cucumbers.

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, cooked until tender and served in halves.
Melted butter: Adds richness and moisture to the marrow when served on toast.
Toast: Provides a crisp base that holds the marrow and soaks up melted butter.

“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.