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The New Zealand Railways Magazine, Volume 15, Issue 2 (May 1, 1940.)

Stuffed Vegetable Marrow

Stuffed Vegetable Marrow.

One small marrow, 3 tablespoons minced cooked meat or poultry, 3 tablespoons breadcrumbs, 1 tablespoon chopped parsley, grated lemon rind, 1 egg, beaten, seasoning, 1/2 pint thick brown gravy.

Skin marrow and keep it whole. Cut out a wedge-shaped piece lengthwise and remove the seeds and soft pulp. Mix the minced meat, breadcrumbs, parsley and lemon rind with beaten egg. Put the mixture in the marrow and replace the cut-out piece. Dredge the marrow with flour. Place on a greased baking tin, bake in a moderate oven for 45–60 minutes, or until tender, basting frequently. Serve with gravy or tomato sauce.

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