Wartime marrow casserole

by Dandelion 9th October 2022, 4:42 pm

Cook a large chopped onion in a little oil in a large lidded saucepan. (The original recipe uses lard or dripping). Skin a handful of tomatoes (1/2lb or more) and chop roughly. Peel and core the marrow, and cut into 1 - 2" cubes. Add the tomato and marrow to the onion, with 1/4 pint stock (chicken or vegetable), a pinch of sugar, mixed herbs (dried or fresh) and plenty of seasoning. Stir well, bring to the boil and simmer on a low heat for about 1/2 an hour, until the marrow is soft. (The liquid increases as it cooks.) It goes well on a bed of rice with grated mature cheddar sprinkled over.

by Dandelion 18th October 2022, 4:42 pm

Just tried out the recipe in the slow cooker, and it worked very well. I suppose the slow cooker is the modern equivalent of the haybox.

Wartime marrow casserole

Wartime marrow casserole

Re: Wartime marrow casserole