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 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: About1/2 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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