Stuffed Vegetable Marrow - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers
Stuffed Vegetable Marrow. Time—½ hour.
1 marrow, 1 lb. cold meat, pepper and salt to taste, ½ teaspoonful herbs, ½ gill stock or gravy.
Cut a small piece off the end of the marrow, scoop out the seeds, and replace them with the meat, chopped fine and seasoned, and moistened with stock. Cork up the end with the piece cut off, roll up in a pudding cloth, cover with boiling water, and cook about twenty minutes. Serve with gravy. This dish may also be baked, but must be basted occasionally with dripping.
Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen