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Vegetable Marrow Conservatively Cooked

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  Marrows 2 Small
  Butter/Margarine 1 Ounce
  Boiling water 1⁄4 Pint
  Salt 1⁄2 Teaspoon
  White sauce 3⁄4 Pint

Peel the marrows.
Cut into halves lengthwise and scrape out the seeds and pith with a tablespoon.
Cut into pieces, about 2 in square.
Fat steam the pieces for 10 min., i.e. shake them in the melted fat, well below frying temperature, with the lid on the pan until the fat is absorbed.
Add the liquid and the salt, and simmer gently until the marrow is tender, about 15 min Drain well, retaining the cooking liquor for use in making the white sauce.
Dish the marrow in a hot dish and coat with the sauce.
Serve immediately.

Recipe Summary

Difficulty Level: 
Side Dish

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