A Fine Sauce, or Purée of Vegetable Marrow

Ingredients

• 1 lb. vegetable marrow
• 1 oz. mild onion
• 1 pint strong veal broth or pale gravy
• salt
• cayenne or white pepper
• 1/3 pint rich cream
• 1/2 lb. vegetable marrow (additional)
• butter
• 1/2 pint boiling water
• 1/2 pint cream

Instructions

1. Pare one or two half-grown marrows and remove all seeds.
2. Take a pound of the vegetable and slice it with one ounce of mild onion.
3. Put the sliced marrow and onion into a pint of strong veal broth or pale gravy.
4. Stew them very softly for nearly or quite an hour.
5. When they are nearly done, add salt and cayenne or white pepper to taste.
6. Press the whole through a fine and delicately clean hair-sieve.
7. Heat the strained sauce afresh.
8. When it boils, stir in about a third of a pint of rich cream.
9. Serve hot with boiled chickens, stewed or boiled veal, lamb cutlets, or other delicate meat.