Marrow Balls

Ingredients

• half cup of marrow
• one or two eggs
• parsley cut fine
• bread crumbs to stiffen to dough

Method

1. 1

   Take marrow from bone and work in water until like butter.

2. 2

   Roll in balls, dip in flour, and put in soup.

3. 3

   When they rise, they are done.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 5. The excerpt below is the record exactly as published.

half cup of macaroni broken fine, half cup of okra cut in thin slices, one pint of corn. Put vegetables in a pan and cook until soup water has been reduced by boiling to about one-half gallon, then put in the vegetables and cook until thoroughly done, stirring often. Just before taking up soup put in one-half cup of sweet milk, stirring in well. Season to taste with salt and pepper. — Mrs. T. H. Temple. Gumbo. — One quart tomatoes, one chicken, or two pounds of beef, one onion, three-quarters of a pound of ham, lump of butter, one and one-half pints chopped okra, two tablespoons rice, salt and cayenne pepper to taste. Cut the chicken in small pieces and roll in flour and brown it well in butter. Put it into a soup kettle with the ham, onion and three pints of water and let cook slowly for one-half hour, then add okra, tomatoes and 12 HOW WE COOK IN TENNESSEE. rice. Boil one and one-half hours. Season to taste and serve. —Mrs. W. S. Keller. Gumbo. — Cut and joint into small pieces a large, prefer- ably, a full grown chicken and generally use two or three sets of giblets. Wash and drain dry in a tea towel and set aside till ready for it. Put in a deep iron skillet a large spoon of lard ; when very hot add two tablespoonf uls of flour. Stir con- stantly till of a rich brown, then put in a medium sized onion, sliced and cut fine. When that is brown, put in the chicken which you let fry with an occasional stir, so that it neither sticks or burns, for ten minutes, add a quart can of tomatoes, or a dozen fresh ones, skinned and cut into pieces. Let the whole stew three or four minutes, then transfer to an iron soup pot. Put to this four quarts of cold water, salt and pepper to taste. After boiling hard set back on the stove and let it boil slowly for four hours. About one hour before serving put in two quarts of okra. Served with boiled rice. — Mrs. W. S. Keller. Crab Gumbo. — Take one dozen large crabs, one cup of but- ter, and two or three onions. Wash the crabs, taking care to get them free from sand ; take off the feelers and gills and divide the crabs into quarters ; brown the onions in the butter with two tablespoonfuls of flour. Put in the crabs with about a handful of chopped ham. Fill up the pot with three quarts of cold water. Just before serving sift in about two tablespoonfuls of file. Do not let it boil after the file is put in. Serve with rice. Gumbo. — Fry two fowls, old ones are best, with parsley, onions, pepper, salt, and lard or bacon. Put these into the pot with water sufficient for the soup, and boil until the flesh drops off the bone. Just before taking off the fire, add your oysters, and a few minutes after a tablespoonful of gumbo powder, or file ; scraps of ham or fried sausage are an improvement. The gumbo does not require boiling after the file is put in. Okra Gumbo. — Cut up one chicken, sprinkle with flour, and HOW WE COOK IN TENNESSEE. 13 fry till brown; then add one onion and one quart of okra, both chopped fine, and fry with the chicken. Pour on three quarts of boiling water, and one pint of prepared tomatoes, and pepper and salt to taste. - Boil three hours and serve with rice. The chicken, okra, and onion should be fried in the vessel in which the soup is made, and in a porcelain or tin-lined vessel, as iron discolors the okra. To Prepare File for Gumbo. — Gather sassafras leaves as late as possible in the season, before they turn red. Put them in the shade and open air to dry. When perfectly dry pound them, sift the powder, bottle it, and keep tightly corked. Gumbo File. — (Mrs. Jefferson Davis' Receipt.) — One old chicken cut into joints and bits; the bones broken, the head and legs omitted; one dozen large oysters with their liquor; three slices of unboiled ham; half an onion cut into slices; a bunch of sweet herbs tied in muslin, a carrot sliced small, four cloves, half-dozen allspice, three pinches of mace, a pinch of nutmeg, two-thirds teaspoon salt (more if the ham has been boiled), a pinch of cayenne pepper, a little more white pepper, one tablespoon of file. Fry the chicken a light brown. Put in twice as much water as the soup requires ; add the seasoning, the ham, the herbs and simmer for several hours. For a 6 o'clock dinner put the gumbo over the fire at 1 o'clock. When the chicken is cooked to shreds, take out the bags of herbs and spice. Put in the oysters, with their liquor, just long enough to plump them. An even tablespoon of file should be stirred in just as the pot is taken from the stove. The file should not boil. This course must be eaten with rice, a tablespoonful being first put in the soup plate and the gumbo poured over it. File for Soup. — File is composed of young leaves of sassa- fras, just as they have attained their maturity, but before they have reached their darkest shade of green. They are dried in the shade by the Indians and finely pulverized. File may be obtained from the New Orleans French Market. 14 HOW WE COOK IN TENNESSEE. The Way to Make Croutons. — There is quite an art in making good croutons. Do not fry them ; they are greasy and indigest- ible. Nor must you spread them heavily with butter. Cut stale bread into slices half an inch thick. Trim off the crusts, cut the slices into cubes of half an inch, put them in a pan and toast slowly in the oven until crisp to the very center. Shake frequently. — Mrs. Rorer. Marrow Balls. — (To Serve with Soup.) — Take marrow from bone (half cup) and work in water until like butter, salt, one or two eggs, parsley cut fine, bread crumbs to stiffen to dough

Cook this with the app: pantry check, scaling, and the assistant.