Vegetable Marrow Soup Recipe

1 large vegetable marrow.

1 quart water.

2 ounces butter.

1 gill of milk.

1 onion.

1 teaspoon salt.

2 tablespoons semolina.



Peel the vegetable marrow, and cut it into rather thin slices, cut the

onion in quarters, and put all into a good-sized saucepan in which the

butter has been dissolved; add the salt and water, and simmer for one

hour. Strain through a sieve, rubbing as much of the pulp through as

possible; return the soup to the saucepan, shake in the semolina, stir

for ten minutes after it boils, and add the milk just before serving.

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