Meat Stuffed Marrow Recipe
Ingredients
| Marrow | 1 Medium | |
| Cooked minced meat {beef, pork, ham) or pork sausage meat - 1/2 pound | ||
| Onion | 1 (For Filling:) | |
| White breadcrumbs | 2 Ounce (For Filling:) | |
| Margarine | 1 Ounce (For Filling:) | |
| Salt | 1 Teaspoon (Leveled) (For Filling:) | |
| Pepper - 2-3 shakes | ||
| Tomato | 1 (For Filling:) | |
| Herbs or other flavouring | ||
| Dripping | 2 Ounce (To Bake:) | |
Directions
GETTING READY
1. Pre-heat the oven to Regulo 5 or 350°F.
2. Clean the marrow, peel thickly. You may cut it in rings 1 to 1 1/2 inch deep, or you may cut marrow in half lengthways. Scoop out seeds with a spoon.
3. Using a knife. Skin and chop onion finely.
MAKING
4. Prepare the fillings: Heat a small saucepan and melt margarine. Saute onion gently until golden brown. Take away from heat; put in minced meat, breadcrumbs, seasoning and skinned chopped tomato, or chopped herbs.
5. You can now fill marrow rings; or fill half the marrow, and keep the second half above it.
6. In a baking tin, melt drippings. Keep stuffed marrow in hot fat and baste well.
7. Bake half way down the oven for 3/4 to 1 hour, or until marrow is soft when pierced with a fork and golden brown.
8. Transfer on to a hot serving dish carefully.
SERVING
9. Decorate with sliced tomato or parsley.
9. Serve hot with brown sauce, served by the side.
1. Pre-heat the oven to Regulo 5 or 350°F.
2. Clean the marrow, peel thickly. You may cut it in rings 1 to 1 1/2 inch deep, or you may cut marrow in half lengthways. Scoop out seeds with a spoon.
3. Using a knife. Skin and chop onion finely.
MAKING
4. Prepare the fillings: Heat a small saucepan and melt margarine. Saute onion gently until golden brown. Take away from heat; put in minced meat, breadcrumbs, seasoning and skinned chopped tomato, or chopped herbs.
5. You can now fill marrow rings; or fill half the marrow, and keep the second half above it.
6. In a baking tin, melt drippings. Keep stuffed marrow in hot fat and baste well.
7. Bake half way down the oven for 3/4 to 1 hour, or until marrow is soft when pierced with a fork and golden brown.
8. Transfer on to a hot serving dish carefully.
SERVING
9. Decorate with sliced tomato or parsley.
9. Serve hot with brown sauce, served by the side.
Chef
