Vegetable Marrow Soup – Allinson Vegetarian Cookery Book
1 medium-sized marrow, 1 onion, 1/2 oz. of finely chopped parsley, 2
tablespoonfuls of Allinson fine wheatmeal, 1 pint of milk, 1 quart of
water, 1/2 oz. of butter, pepper and salt to taste. Remove the pips
from the marrow, cut it into pieces, chop up fine the onions, and cook
the vegetables for 20 minutes, adding the butter, pepper, and salt.
Rub through a sieve, return the soup to the saucepan, rub the fine
wheatmeal smooth with the milk, add this to the soup, allow it to
simmer for 5 minutes, and add the parsley before serving.