Stuffed Marrow Rings

Preparation info

  • allow


    rings per person
    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 1 small marrow
  • salt and pepper
  • 2 heaped tablespoons grated cheese


Peel the marrow and cut into eight rings. Remove seeds by cutting out centres. Put the slices in a steamer, sprinkle with salt and steam over boiling water for barely 19 minutes.

Well drain the rings and arrange on a buttered fireproof dish or individual dishes. Pile the hot forcemeat into the centre of each ring, sprinkle with cheese and put under the grill for a few minutes to brown.