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VEGETABLE MARROW

(Vegetables) - (The Art Of Living In Australia)







1 Marrow--3d.

1/2 pint White Sauce

Salt--2d.

Total Cost--5d.

Time--15 Minutes

Peel the marrow, take out the seeds, and cut it into small
pieces; put into boiling water nicely seasoned with salt, and boil
gently for about fifteen minutes. Take up with a slice and strain in a
colander, place in a hot dish, and pour over the sauce.

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BAKED VEGETABLE MARROW

1 Vegetable Marrow

1/2 pint Gravy

1 oz. Dripping

Total Cost--3d.

Time--One Hour

Peel the marrow and cut into pieces, remove the seeds, put on to a
baking sheet with some beef dripping, and bake till soft and rather
brown. Thicken a little gravy with some flour, and season and flavour
it nicely; dish the marrow and pour this sauce over.

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VEGETABLE MARROW STUFFED

1 Vegetable Marrow--3d.

1/4 lb. Veal Forcemeat--2d.

1/2 pint Melted Butter Sauce--1 1/2d.

Total Cost--61/2 d.

Time--Half an Hour

Peel a marrow and cut it in half length-ways. Prepare some veal
forcemeat by recipe given elsewhere, and make it hot in a saucepan.
Remove the seeds from the marrow and put in their place the forcemeat;
put the pieces together and bind round with tape. Have ready a fish
kettle full of boiling water seasoned with salt; lay the marrow on the
drainer and plunge into the water; boil gently for about twenty-five
minutes. Slip the marrow carefully into a dish and pour over some
melted butter sauce.

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Vegetable Marrow

MRS. DAVID BELL.



Cut in slices half an inch thick, peel and remove the spongy portion;

fry in hot dripping or butter, pepper and salt; also nice to make a

light batter and dip the slices in, afterwards frying a golden brown.

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How To Cook Vegetable Marrow

This is a cheap and excellent vegetable; let them be peeled, split them,

and remove the seedy part; boil them in hot water with salt, and when

done, eat them with a bit of butter, pepper, and salt.

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Vegetable Marrow Soup

1 large vegetable marrow.

1 quart water.

2 ounces butter.

1 gill of milk.

1 onion.

1 teaspoon salt.

2 tablespoons semolina.



Peel the vegetable marrow, and cut it into rather thin slices, cut the

onion in quarters, and put all into a good-sized saucepan in which the

butter has been dissolved; add the salt and water, and simmer for one

hour. Strain through a sieve, rubbing as much of the pulp through as

possible; return the soup to the saucepan, shake in the semolina, stir

for ten minutes after it boils, and add the milk just before serving.

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Stewed Vegetable Marrow

1 middling-sized vegetable marrow.

1 pint water.

1 ounce butter.

1/2 ounce flour.

1/2 teaspoon salt.



Peel and slice the marrow and remove the seeds; place these in a

saucepan with the water and salt, and simmer for a quarter of an hour.

Dissolve half an ounce of butter in a stewpan, put in the slices of

marrow, and strain the liquor from the seeds over them; stew gently for

half or one hour, according to the age of the marrow. When quite done,

lift the pieces out carefully. Mix the other half ounce butter and flour

into a paste, thicken the gravy with this, pour it over the marrow, and

serve. A sprig of mint may be boiled with the seeds if liked.



Note.--This method of boiling vegetable marrows will be found greatly

superior to that generally adopted, as in this case there is no waste

nor loss of flavour.

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Vegetable Marrow With Potato Balls

1 vegetable marrow.

10 or 12 floury potatoes.

1 egg.

1 1/2 ounces butter.

Pepper and salt.



Peel the potatoes, boil until tender, strain, and dry them well. Mash

with a large fork, add pepper and salt to taste, half an ounce of butter

and the yolk of egg, beat the white to a stiff froth and add last. Form

the potatoes into nice-shaped balls about the size of a small orange,

and place them in a baking tin in which one ounce of butter has been

dissolved, brush them over with a little of the butter, and brown in the

oven. In the meantime, boil the vegetable marrow whole until tender

(from half to three-quarters of an hour), when done, peel it, cut it

into slices about one and a half inches thick, remove the seeds, lay the

pieces in a dish, and place in the oven for a few minutes to dry off;

then sprinkle a little pepper and salt over, and place a ball of potato

in the centre of each piece of marrow. Pour tomato or other sauce over,

and serve.

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Vegetable Marrow Rings With Tomato Batter

1 medium-sized vegetable marrow.

8 ounces tomato pulp.

1 egg.

1 tablespoon flour.

2 ounces butter.

1 gill milk.

A little pepper and salt.



Peel the vegetable marrow, cut it into even rings about three-quarters

of an inch thick, and remove the seeds neatly (this is best done by the

aid of a pastry cutter). Dissolve the butter in a baking tin, place the

rings in, sprinkle a little salt on them, and bake in a hot oven for

half an hour, then turn them over and bake another half hour. Meanwhile

prepare the batter as follows:--take half a pound of cooked tomato pulp,

as dry as possible, and chop it well; add pepper and salt if not already

seasoned. Make a batter with the egg, flour and milk, add the tomato

pulp, and stir all well together. When the rings of marrow have been

cooking one hour, remove from the oven, fill up the centres with the

batter, replace in the oven, and bake another half hour.



Tomato sauce No. 179 should be served with this dish, which can be

specially recommended.

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Vegetable Marrow Stuffed

1 medium-sized vegetable marrow.

4 ounces semolina.

1 pint water.

2 eggs.

1 onion.

1 teaspoon sweet herbs.

1 teaspoon salt.

1 teaspoon pepper.

2 ounces butter.



After washing the marrow, cut off one end and scoop out all the seeds.

Place in a saucepan the butter, semolina, onion chopped fine, sweet

herbs, salt, pepper, and water; boil for fifteen minutes, then stand on

one side to cool slightly; add the eggs beaten up, stuff the marrow with

the mixture, and tie on the end. Grease a baking dish or tin with the

remainder of the butter, and place in it the marrow. Bake for two hours,

or until quite tender, basting frequently and turning it occasionally.



Note.--A suitable sauce for this dish may be made by boiling the seeds

in half a pint of water with a little salt, then strain and thicken with

half ounce each of flour and butter. A sprig of mint may be used for

flavouring. After dishing up the marrow, turn the sauce into the tin to

brown, and pour through a strainer over the marrow.

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Vegetable Marrow Stuffed

Another way.



1 medium-sized vegetable marrow.

3 ounces bread crumbs.

2 onions.

1 ounce butter.

1/2 teaspoon salt.

1/4 teaspoon pepper.

A little sage.



Slice and fry the onions in the butter until they are a nice brown, then

chop them very fine, mix with the other ingredients, and proceed as

already described in No. 121.









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