Marrow Casserole Recipe
Marrow Casserole Recipe with Marrow, Butter, Milk, Parsley and Flour
INGREDIENTS
1 medium sized Marrow
2 oz (50g) Butter
Salt & Pepper
Milk
Parsley
1 tablespoon Plain Flour
METHOD
Peel and quarter the marrow, remove the seeds. Wash it and cut each quarter into four. Put the marrow into a buttered casserole with the butter cut into small pieces. Season well and cover.
Cook the marrow gently in the oven until tender, basting occasionally with the butter. When cooked, drain off the liquid and make it up to 1/2 pint (300ml) with milk. Pour this into a saucepan and thicken with flour, smoothed in a little milk.
Bring the sauce to boil and boil it for a few minutes, constantly stirring. Season and pour over the marrow. Sprinkle with finely chopped parsley.
Enough for 3 or 4 people.
Based on the Marrow Casserole recipe in:
Modern Practical Cookery
by Anon (Amalgamated Press 1930's).