How Long To Cook Marrow
Boiled Vegetable Marrow
Have ready a saucepan of boiling water, properly salted; put in the marrows after peeling them, and boil them until quite tender. Take them up with a slice; halve, and, should they be very large, quarter them. Dish them on toast, and send to table with them a tureen of melted butter, or, in lieu of this, a small pat of salt butter. Large vegetable marrows may be preserved throughout the winter by storing them in a dry place; when wanted for use, a few slices should be cut and boiled in the same manner as above; but, when once begun, the marrow must be eaten quickly, as it keeps but a short time after it is cut. Vegetable marrows are also very delicious mashed: they should be boiled, then drained, and mashed smoothly with a wooden spoon. Heat them in a saucepan, add a seasoning of salt and pepper, and a small piece of butter, and dish with a few snippets of toasted bread placed round as a garnish.
Vegetable marrows are delightful when sliced and fried for ten minutes in butter. Before being fried they may be dipped in a batter of flour and water, seasoned with a little salt. Vegetable marrows may be also dressed as follows: Boil one, and when it is about ready cut it in pieces, which place in a fresh saucepan, covered with soup stock, either white or brown; add a little salt in stewing. Serve in a deep dish when thoroughly tender. Vegetable marrows are very nice plain boiled, and served upon buttered toast. Peel them and cut them so as to be able to remove the seeds. Marrows will take from twenty minutes to an hour to boil, according to size and age. After being parboiled, they may be sliced down, dipped in egg, and then rubbed among bread crumbs, and fried; serve them as hot as possible.
Tomatoes may be sliced thin, and served with salt, pepper, and vinegar over, for breakfast; or sliced, and strewn with sugar and grated nutmeg, for tea; for dinner they may be stewed or broiled or baked.
Tomatoes may be preserved in sugar, or as catsup, when out of season. Such as like them, declare them to be equally excellent in each and every form or dressing.
OCR Text
Have ready a saucepan of boiling water, properly salted; put in the marrows after peeling them, and boil them until quite tender. Take them up with a slice; halve, and, should they be very large, quarter them. Dish them on toast, and send to table with them a tureen of melted butter, or, in lieu of this, a small pat of salt butter. Large vegetable marrows may be preserved throughout the winter by storing them in a dry place; when wanted for use, a few slices should be cut and boiled in the same manner as above; but, when once begun, the marrow must be eaten quickly, as it keeps but a short time after it is cut. Vegetable marrows are also very delicious mashed: they should be boiled, then drained, and mashed smoothly with a wooden spoon. Heat them in a saucepan, add a seasoning of salt and pepper, and a small piece of butter, and dish with a few snippets of toasted bread placed round as a garnish.
Vegetable marrows are delightful when sliced and fried for ten minutes in butter. Before being fried they may be dipped in a batter of flour and water, seasoned with a little salt. Vegetable marrows may be also dressed as follows: Boil one, and when it is about ready cut it in pieces, which place in a fresh saucepan, covered with soup stock, either white or brown; add a little salt in stewing. Serve in a deep dish when thoroughly tender. Vegetable marrows are very nice plain boiled, and served upon buttered toast. Peel them and cut them so as to be able to remove the seeds. Marrows will take from twenty minutes to an hour to boil, according to size and age. After being parboiled, they may be sliced down, dipped in egg, and then rubbed among bread crumbs, and fried; serve them as hot as possible.
Tomatoes may be sliced thin, and served with salt, pepper, and vinegar over, for breakfast; or sliced, and strewn with sugar and grated nutmeg, for tea; for dinner they may be stewed or broiled or baked.
Tomatoes may be preserved in sugar, or as catsup, when out of season. Such as like them, declare them to be equally excellent in each and every form or dressing.
How Long To Cook Marrow
Source: https://aadl.org/cooks/12883
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