- 4 young vegetable marrows, or more, if very small
- 1/2 pint of cream
- salt and white pepper to taste
- 2 quarts of white stock
Pare and slice the marrows, and put them in the stock boiling. When done almost to a mash, press them through a sieve, and at the moment of serving, add the boiling cream and seasoning.
Time: 1 hour.
Seasonable in summer.
Sufficient for 8 persons.
The Book of Household Management (1861).
comments powered by