Stuffed Marrow Recipe
Stuffed Marrow Recipe with Marrow, Butter, Carrot, Onion, Beef, Thyme, Breadcrumbs and Cheese
INGREDIENTS
1 Marrow, peeled
1 1/2 oz (42g) Butter
1 Carrot, sliced
1 Onion, peeled and chopped
8 oz (224g) Minced Beef
1 teaspoon Chopped Thyme
1 Small Egg, beaten
3 oz (84g) Breadcrumbs
3/4 pint (450ml) Stock
3 oz (84g) Cheese, grated
METHOD
Cut the top off the Marrow. Scoop out the seeds and discard. Heat the Butter and fry the Carrot and Onion. Add the Beef and Thyme and fry for 5 minutes. Remove from the heat, add the Egg, Breadcrumbs and stock. Mix well, then pile the stuffing into the Marrow. Replace the lid, place on an ovenproof dish and back at 375F / 190C / Mark 5 for 35 to 40 minutes, until tender. Sprinkle with Cheese and bake or a further 10 minutes to brown.
Serves 4.
Based on the Stuffed Marrow Recipe in:
The Everyday Gourmet
by Pamela Westland (Book Club Associates 1976).