Vegetable Marrows

Radio Record, Volume II, Issue 27, 18 January 1929, Page 12

Vegetable Marrows

VY BGHTABLE marrows are apt to be rather insipid when boiled, but if cooked in other ways they have a delicate flavour. Frying is a very simple meth Select a young marrow, peel it, rem . the seeds, and cut into rings fin. thick Sprinkle with pepper and salt and a little lemon juice. Allow to stand for about an hour, then drain, Cover each slice with flour and fry in a deep pan of hot fat until brown. Drain on soft paper and serve garnished with fried parsley. Marrow stuffed whole is delicious. Peel a young marrow and cut off the top, Scoop out the seeds from the centre. Mince ilb. beef, add 2o0z. breadcrumbs, pepper and salt, a little chopped herbs and parsley. Mix them with half a pint of brown sauce. Fill the marrow with this stuffing and put it in a well-greased tin. Bake in a warm oven until tender. Serve with sauce and garnish with parsley.

Soup made from marrow is tasty and nourishing. To, three pints of stock allow one marrow, 20z. margarine, 302. flour, loz. barley, 1 pint milk, 1 onion, 2Qoz. ham. Peel the marrow, remove , seeds, and cut in smal. pieces. Peel and mince the onion and cut ham inte pieces. Melt loz. margarine in a pan, put in the vegetables and ham, and allow to steam for 15 minutes. Add stock and milk and bring to the boil. Simmer for an hour, then rub through a sieve. Melt the other ounce of margarine, stir in the flour, add it to the soup, and bring to the boil, stirring continually. Season to taste. An inexpensive chutney can be made fro... the following recipe:-Take 3lb. marrow, six onions, 1lb. sugar, loz. mustard, foz. ground ginger, 1 teaspoonful turmeric, 13 pints vinegar, and a little salt and pepper. Cut the marrow and onions into small pieces, place in a large bowl, sprinkle with salt. Allow this to stand several hours, then drain. Put vinegar, onions, sugar, spice, and ginger into pan, bring to the boil. Add marrow and boil till tender, Mix mustard and turmeric into a pas with vinegar, and add to the mixtu when nearly finished, stirring continuously. Place in jars and cover when cold. SS -- -$ -- --~ -- — YF