STUFFED MARROW SPECIAL

Press, Volume C, Issue 29515, 17 May 1961, Page 3

STUFFED MARROW SPECIAL

If the short fat type of marrow is available, cut one in half across to form two marrow cups and stuff and bake them under a cheese meringue topping. Bacon pieces boiled and minced make the creamed filling. If the marrow is long and slim, cut a window in the side in the usual way but stuff and glaze according to the recipe. Ingredients: 1 thick marrow 3 cUps minced cooked bacon 1 cup thick, cream sauce 1 cup fine white breadcrumbs - 1 onion 1 teaspoon' mustard .4 teaspoon oregano . 2 egg whites Salt' . 2oz grated cheese. *

Method: Boil bacon until tender and run through a mincer sufficient to make three cups. Finely chop onion and saute in two tablespoons butter "Until tender but do not brown. Blend in two tablespoons of flour, then stir in one cup of milk, one teaspoon mustard and season to taste with salt and pepper. Cook, stirring until boiling. Combine with bacon, breadcrumbs, oregano or a pinch of mixed herbs. Cut marrow in half across, peel and scoop out seeds. Cut a little piece off the ends so that they will stand upright. Fill with the meat mixture and stand up in a baking dish. Whisk egg whites with a pinch of salt until stiff. Fold in grated cheese and pile over the meat. Bake with a little dripping in the pan until tender and the top golden.