- 1 medium-sized vegetable marrow.
- 4 ounces semolina.
- 1 pint water.
- 2 eggs.
- 1 onion.
- 1 teaspoon sweet herbs.
- 1 teaspoon salt.
- 1 teaspoon pepper.
- 2 ounces butter.
After washing the marrow, cut off one end and scoop out all the seeds. Place in a saucepan the butter, semolina, onion chopped fine, sweet herbs, salt, pepper, and water; boil for fifteen minutes, then stand on one side to cool slightly; add the eggs beaten up, stuff the marrow with the mixture, and tie on the end. Grease a baking dish or tin with the remainder of the butter, and place in it the marrow. Bake for two hours, or until quite tender, basting frequently and turning it occasionally.
Note.—A suitable sauce for this dish may be made by boiling the seeds in half a pint of water with a little salt, then strain and thicken with half ounce each of flour and butter. A sprig of mint may be used for flavouring. After dishing up the marrow, turn the sauce into the tin to brown, and pour through a strainer over the marrow.
[No. 122.]—Vegetable Marrow Stuffed.
Another way.
- 1 medium-sized vegetable marrow.
- 3 ounces bread crumbs.
- 2 onions.
- 1 ounce butter.
- ½ teaspoon salt.
- ¼ teaspoon pepper.
- A little sage.
Slice and fry the onions in the butter until they are a nice brown, then chop them very fine, mix with the other ingredients, and proceed as already described in [No. 121].
[No. 123.]—Vermicelli and Cheese.
- 2 ounces vermicelli.
- 3 ounces grated cheese.
- 1 pint milk.
- ½ teaspoon salt.
- 1 egg.
- ½ ounce butter.