Stuffed Vegetable Marrow RecipeOrigin: Britain Period: Traditional |
Ingredients:
1 large, fresh, marrow 
Stuffed Vegetable Marrow Preparation:Method:If the marrow is young, there is no need to peel, otherwise, remove the thick outer skin with a potato peeler. Unless the marrow is very large, slice off the ends and scoop out the seeds with a long knife. However, if the marrow is large cut in half down the middle (do not remove the ends) and scoop out the seeds with a long-handled spoon. After preparing the marrow combine the meats, breadcrumbs, spices, tomato catsup and egg in a bowl and mix to blend thoroughly. Use this mix to fill the centre of the marrow. If the marrow has been cut in half place the two halves together then cover the marrow in muslin or cheesecloth prior to steaming (otherwise just cover in cloth). Put the prepared marrow in a steamer and cook for about 40 minutes, or until the marrow is thoroughly cooked. Remove the cloth covering then place the marrow on a vegetable dish, cover with the hop béchamel sauce and serve. |
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