VEGETABLE MARROW.

New Zealand Herald, Volume LXIII, Issue 19417, 27 August 1926, Page 7

VEGETABLE MARROW.

Scalloped Marrow.—Boil a small marrow in the usual way and drain well (or uso up any. cold remains). Cut lit into pieces about 2in. in length and arrange on greased scallop shells. Seas&n well and coat with a good whito sauce. Sprinkle ; with brown > crumbs and grated cheese and bake in a sharp oven till nice and brown. Stewed Marrow.—Peel a marrow, cut it into convenient pieces, place them in a stewpan with a sliced onion tmd enough good brown stock, to cover. Season and ; cook very gently till tender. Remove the vegetable to a hot dish and thicken the liquor with a little flour, Add a grate of nutmeg and strain over the marrow. Fried Marrow.—Peel quite a fresh marrow and cut it across in slices about jin. in thickness, remove the seeds and soft parts, leaving the vegetable in rings. Sprinkle these with salt and 11 squeeze over a little lomon uiice. Allow to stand'a while,' then drain and dry thoroughly in a. cloth. Coa', each piec<* * with seasoned flour and fry in deep f*J till crisp and golden brown. Drain, pito up, and serve sprinkled with chopped parsley.