Cassell's dictionary of cookery

Cut out the crumb of a light roll, and soak it for a minute in cold milk. Pour off the milk, and add two ounces of flour, half a pound of marrow, chopped, the yolks of six eggs, beaten to a froth, the crumb of a small roll toasted, and cut into small dice, a tablespoonful of chopped parsley, and pepper and salt to taste. Stir all those ingredients well together, form them into small dumplings, boil them in weak stock, and afterwards add them to the soup. Time to boil, an hour. Probable cost, Is. 6d. Sufficient for eight persons. Marrow Patties. — Prepare as for Marrow Toast. Drop into boiling water, in which a little salt is dissolved, the maiTow cut into small pieces, and boil for one minute. Drain it, and put it into a saucepan with a tea-spoonful of parsley, chopped, a tiny bit of shallot, half a tea- spoonful of lemon- juice, and pepper and salt to taste. Toss these ingredients lightly together until they are hot, fill the patty-cases, which should be already baked, and serve. Time to prepare, five minutes. Marrow Pudding. — Place in a buttered mould, on layers of a quarter of a pound of bread, cut in thin slices, three ounces of marrow, chopped fine, an ounce of citron, cut small, and two ounces of pounded sweet almonds. Cover with a sauce made of half a pint of milk or cream, three eggs, well beaten, and a sufficient quantity of sugar and nutmeg to flavour the whole. BoU for an hour, or bake for forty minutes, turn the pudding out of the mould, and servo with a little sifted sugar over it. The almonds may be left out, and raisins or currants substituted. Probable cost, with cream, Is. 8d. Sufficient for four persons. Marrow Pudding, Boiled or Baked. • — Pour over half a pint of fine crumbs, prepared from stale roUs, thi-ee breakfast-cupfuls of boiling milk, flavoured with lemon-peel and grated nutmeg. Cover them to soak, then beat together the bread, seven ounces of carefully-shred marrow, and four well-whisked eggs. Sweeten to taste, and boil in a buttered mould, or bake in a dish hned with puff paste. Time, two hours to boil ; an hour to bake. Sufficient for five or six persons. Marrow Pudding, or Fat Pudding {see Fat or Marrow Puddmg). Marrow Sausages, — Beat up four eggs in a basin, leaving out one white. Add to them six ounces of captain's biscuit, previously soaked in boiling milk, and reduced to a pulp through a colander, two and a half ounces of almonds, blanched and stirred small, eight oivnccs of marrow, some powdered cinnamon and nutmeg, and salt and sugar to taste. Fill ordinary sausage-skins, and boil, but leave space in the skins to aUow of swelling. When boiled, lay the sausages on a sieve to cool, and when required for use, brush them with dissolved butter, and heat them before the fire or in a frying-pan. Marrow Tart. — MLx well together with a little water, three marrow-bones, winter savoiy, thyme, sweet marjoram, the yolks of three eggs, four ounces of currants, and some grated nutmeg. Enclose these ingredients in a layer of puff paste, and fry with lard. Marrow, Vegetable {sec Vegetable Marrow). Marshmallow. — This is a wholesome plant, and very palatable when boiled, and afterwards fried with onions and butter. In seasons of scarcity, the inliabitants of some of the eastern counties often have recoui'se to it as a principal article of food.