Vegetable Marrow , Boiled
Ingredients
Directions
Prepare
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 boiling water slightly salted.
Bring to a boil, skim the water, then cover and boil until tender.
Dip the toast into the boiling water and place it on a dish.
Serve
Drain the marrow and place it on the toast, then 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 main body of the dish, becoming soft and tender as it cooks in water.
- Toast
- Acts as a base that soaks up moisture and holds the cooked marrow above the dish.
- Melted butter
- Adds richness and fat that coats the marrow and gives a smooth flavour.
The step that matters
Boil until tender, then drain. Boiling softens the marrow's dense flesh, but cooking too long makes it waterlogged and mushy. Draining well keeps it from making the toast soggy.
“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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