Skip to main content
Main

Stueeed Vegetable Marrow

A stew of marrow filled with meat, bread, onions, and herbs, baked in dripping.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Sage and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Stueeed Vegetable Marrow

Ingredients

Directions

Prepare

  1. Peel the marrow, divide it lengthwise, and remove the seeds.

  2. Chop the meat.

  3. Soak and finely beat the bread.

  4. Boil and chop the onions.

  5. Rub the sage.

Assemble

  1. Mix all ingredients together, seasoning to taste.

  2. Fill each half of the marrow with the mixture and tie them together.

  3. Dredge with flour, salt, and pepper.

Bake

  1. Melt the dripping in a baking tin.

  2. Place the marrow in it.

  3. Bake for about 1 hour, basting a few times.

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. Sage + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

  2. Sage + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,115 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

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

  4. Bread + sagetop 15% of all pairs
    Smell alikemoderate
    Cooked together1,778 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Marrow
Forms the hollow vessel that holds the stuffing and gives the dish its body.
Stale bread
Absorbs moisture and binds the stuffing so it holds together when cooked.
Cold meat
Adds savoury flavour and richness to the stuffing.
Dripping
Fat that conducts heat into the marrow, promoting browning and adding flavour.
Flour
Coats the outside, helping the surface brown and form a slightly crisp crust.
Sage
Provides the main aromatic herb flavour that defines the stuffing.

The step that matters

Basting a few times during baking. Spooning hot fat over the marrow keeps its surface moist and helps the floured coating brown evenly, so the flesh cooks through without drying out.

Swap the sage

How well each one fits the dish's main ingredients (meat, bread, flour, pepper):

  1. Turmericfits better
  2. Marjoramfits about as well
  3. Parsleyfits about as well
  4. Sagethe original

Fit is the average pairing score against meat, bread, flour, 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.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesMeat CroquettesMeat Croquettes52 recipes