Braised Marrow with Sweet Herbs

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 1 small marrow (allow 2 rings per person)
  • 1 oz. (30 g.)


Peel the marrow, remove the seeds, cut in half lengthways and cut each half in four. Butter a fireproof dish well. Lay the marrow in it, dust with pepper and salt and sprinkle thickly with the herbs. Put dabs of butter in each piece of marrow. Closely cover the dish with its lid or with foil. Bake in a moderate oven, 350° F., gas mark 4, for 25–30 minutes. Serve in the dish in which it was cook