Stuffed Marrow Recipe
Stuffed Marrow Recipe with Marrow, Minced Meat, Tomatoes, Breadcrumbs, Parsley, Egg, Butter and Gravy
INGREDIENTS
1 Marrow
8 oz (225g) Cooked Minced Meat (Pork, Beef, Lamb)
2 Tomatoes, skinned and mashed
2 oz Breadcrumbs
1 tablespoon chopped Parsley
Salt & Pepper
Egg
Butter
Flour
Thick Brown Gravy
METHOD
Mix the mince, breadcrumbs, parsley and tomatoes together in a bowl. Season with salt & pepper. Beat the egg and add it to the mixture. Mix everything together thoroughly.
Peel the marrow thinly and cut into two halves. Remove the seeds and soft part. Put the prepared stuffing into the marrow and place the two halves back together again. Tie with string in two or three places. Sprinkle with flour and place onto a baking tin. Place small dabs of butter over the top.
Bake in a moderately hot (375F, 190C, Mark 5) oven until tender, keeping it well basted with the butter juice. When cooked, lift carefully onto a hot dish. Remove the string and serve with thick gravy over and around it.
Enough to serve four people.
Based on the Stuffed Marrow recipe in:
Modern Practical Cookery
by Anon (Amalgamated Press 1930's).