COOK WITH ELIZABETH

Press, Volume CIII, Issue 30366, 15 February 1964, Page 2

COOK WITH ELIZABETH

Open Faced Marrow Stuffed marrows are always > popular and this is the time to make them. This version i makes an unusual dish, for ■ the marrow is split in half; and both long pieces are! baked in the shell with a savoury filling and a decorative topping of bacon and tomato. Luxury of flavour may be added by using chicken for the filling, but any savoury meat filling, using uncooked minced steak, or minced leftover cooked meat, would do as well. Ingredients: 1 medium or large marrow 1 minced onion cups fine white breadcrumbs 2 cups minced chicken (or meait) Pinch mixed herbs 2 tablespoons tomato sauce I teaspoon salt Pepper Thick gravy or white sauce to moisten 3 rashers bacon 1 eup tomato puree. Method: Wash the marrow and dry it, then split longways initio two even halves. Scoop ouit centre pulp and seeds leaving the flesh in the shell. Mix meat, crumbs, gravy, herbs, sauce and seasonings to make a moist but firm mixture. Divide out, filling the hollows and mounding up a little. Remove rind from bacon and cut into pieces just long enough to go across the meat without overhanging the shell. Lay the strips across evenly. Pour half the tomato puree over each. Grated cheese may be sprinkled over or not, as desired. Lay the shells side by side in an ovenware dish and bake about an hour in a moderate oven, testing the flesh of the marrow with a skewer to make sure it is cooked.