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Vegetable Marrows with Minced Meat

A squash stuffed with minced meat and topped with browned crumbs, baked until heated.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Vegetable Marrows with Minced Meat

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the marrow

  1. Boil the vegetable marrows until tender.

  2. Cut the marrows in half.

  3. Cut the halves into pieces three inches across.

  4. Trim the bottom flat so they can stand, and shape them round.

  5. Hollow out the center.

Fill and bake

  1. Fill the hollowed center with minced meat.

  2. Sprinkle browned crumbs over the top.

  3. Heat in the oven at 350°F (175°C) before serving.

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
Its flesh softens when boiled and forms the edible shell that holds the filling.
Minced meat
Provides the savory filling and fat that gives the dish its rich flavor.
Browned crumbs
Form a crisp, golden topping that adds contrasting texture.

The step that matters

Trim the bottom flat. A flat base lets each piece stand upright, so the filling stays in the hollow instead of spilling out or tipping over in the oven.

“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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