Vegetable Marrow With Cream


Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 1 or 2 young marrows
  • ½ pint of sour cream
  • 1 teaspoon of paprika, lard or fat, flour, salt.


The marrow is peeled and cut into thin, narrow slices, freely sprinkled with salt and left for an hour or more to free it from water. Put a little lard or fat in a pan, and when hot add the paprika and the marrow, and cook without browning for 5 minutes. Stir in a little flour, then the cream, and simmer for 8 to 10 minutes.