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Fried Vegetable Marrow
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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