Home › The Principles of Cookery › Vegetable Marrow, Stuffed

Vegetable Marrow, Stuffed

Peel thinly two moderate-sized marrows; then cut a thick piece off one end of each, and scoop out the seeds. Press closely into the hollows some good pork sausage-meat, or, if preferable, some nicely-seasoned minced beef or mutton. Tie the piece which was cut off into its original position with twine. If there should be any difficulty about scooping out the seeds, the marrows may be divided into halves lengthwise, and filled with sausage meat, the pieces may then be pressed closely together, and tied in three or four places with twine. Having thus prepared the marrows, lay them in a saucepan, put a slice of butter upon each, and sprinkle over them a little pepper, salt, cayenne, and grated nutmeg. Pour upon them half a pint of stock, and add a table-spoonful of vinegar. Cover the saucepan closely, and simmer the marrows as gently as possible for four hours. Baste frequently with the sauce. Lift them carefully upon a dish, skim the fat from the sauce, strain it over them, and serve. This dish may be rendered more piquant by rubbing a freshly-cut clove of garlic quickly across the saucepan before the marrows are put into it, and by adding to the sauce the juice of three or four ripe tomatoes pressed through muslin. Time to stew the marrows, four hours. Probable cost, 2d. to 6d. each.