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📝 Description
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🥘 Ingredients
To each 1/2 gallon of water, allow 1 heaped tablespoonful of salt; vegetable marrows. [Illustration: VEGETABLE MARROW ON TOAST.]
👨🍳 Method
Have ready a saucepan of boiling water, salted in the above proportion; 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 sippets of toasted bread placed round as a garnish.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Boiled Vegetable Marrow this week, a recipe that transported me straight back to Mrs. Beeton's Victorian kitchen. I found the process delightfully simple: a quick boil, a slice of toast, and a pat of butter. The marrow, once peeled and boiled, was surprisingly creamy and mild, a blank canvas for the rich, salty butter. What surprised me was the texture—so much like a firm, mild pumpkin, but with a slight crunch when slightly underdone. I loved it! This dish is a weeknight cook's dream, especially for those with a garden overflowing with summer marrows. The simplicity of the recipe means it's easy to prepare after a long day, and the result is a comforting, nostalgic meal. I can see this becoming a staple in my kitchen, especially when I want a taste of history with my dinner. My favourite way of serving this is as described: halved, and served on toast with a knob of melted butter.
