Peeled vegetable marrow pieces, in egg and crumb, fried.
Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)
FRIED VEGETABLE MARROW.
1171. INGREDIENTS: 3 medium-sized vegetable marrows, egg and bread crumbs, hot lard.
Mode: Peel, and boil the marrows until tender in salt and water; then drain them and cut them in quarters, and take out the seeds. When thoroughly drained, brush the marrows over with egg, and sprinkle with bread crumbs; have ready some hot lard, fry the marrow in this, and, when of a nice brown, dish; sprinkle over a little salt and pepper, and serve.
Time: About½ hour to boil the marrow, 7 minutes to fry it.
Average cost: in full season, 1s. per dozen.
Sufficient: for 4 persons.
Seasonable: in July, August, and September.
For other marrow dishes, see: Bone Marrow
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