No. 119 Vegetable Marrow With Potato Balls
1 vegetable marrow.
10 or 12 floury potatoes.
1 egg.
1½ ounces butter.
Pepper and salt.
Peel the potatoes, boil until tender, strain, and dry them well. Mash with a large fork, add pepper and salt to taste, half an ounce of butter and the yolk of egg, beat the white to a stiff froth and add last. Form the potatoes into nice-shaped balls about the size of a small orange, and place them in a baking tin in which one ounce of butter has been dissolved, brush them over with a little of the butter, and brown in the oven. In the meantime, boil the vegetable marrow whole until tender (from half to three-quarters of an hour), when done, peel it, cut it into slices about one and a half inches thick, remove the seeds, lay the pieces in a dish, and place in the oven for a few minutes to dry off; then sprinkle a little pepper and salt over, and place a ball of potato in the centre of each piece of marrow. Pour tomato or other sauce over, and serve.