Vegetable Marrow


Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 1 or 2 small marrows
  • 1 gill of stock, butter, flour
  • 1 teaspoon of vinegar, caraway seed, salt and pepper


Melt a little butter in a saucepan and stir in half the quantity of flour. When well blended, add the hot stock gradually, stirring well. Then add the vinegar, salt, pepper and the caraway seed. Peel the marrows, cut in 2 inch lengths, sprinkle with salt and let them stand for ½ an hour. Then put them in the sauce, bring to the boil, and simmer till the marrow is quite tender.