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Personal Chef Recipes - by Mrs Beeton
VEGETABLE-MARROW SOUP.
| Ingredients: | 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
No. 107.
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| Method: | 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.
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| Time: | 1 hour. |
| Notes: | |
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Source: The Book of Household Management Mrs. Isabella Mary Beeton |
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