Vegetable Marrow, Boiled
Ingredients
Directions
Prepare the marrow
Pare the rind off the vegetable marrow thinly.
If large, cut it in halves or quarters and scoop out the seeds before boiling; if small, do this after boiling.
Boil
Put the marrow into plenty of boiling water slightly salted.
Bring to a boil, skim the water, cover, and boil until tender.
A small marrow takes 15-20 minutes; a large one takes 30-45 minutes.
Prepare a slice of toast, dip it into the boiling water, and place it on a dish.
Serve
Remove the marrow with a slice, drain it, 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
- Forms the soft, tender body of the dish once boiled.
- Melted butter
- Adds richness and moisture to the marrow served on top.
- Toast
- Soaks up moisture and gives the marrow a firm base to rest on.
The step that matters
Boiling until tender. Marrow flesh is watery and softens unevenly if the pieces differ in size or the water is not kept at a steady boil. Checking tenderness against the size guide helps avoid mushy or undercooked flesh.
“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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