2 tbsp (25 g) 1 oz butter
1 medium marrow, peeled, seeded and cut into slivers
1 tablespoon finely chopped onion
1 tablespoon vinegar
pinch of dill seed, finely crushed, or chopped
fresh dill leaves
salt
pepper
1 teaspoon sugar
1 teaspoon paprika
1 heaped teaspoon flour
1 medium marrow, peeled, seeded and cut into slivers
1 tablespoon finely chopped onion
1 tablespoon vinegar
pinch of dill seed, finely crushed, or chopped
fresh dill leaves
salt
pepper
1 teaspoon sugar
1 teaspoon paprika
1 heaped teaspoon flour
method
1. Melt three-quarters of the butter in a frying pan. Add the marrow and cook, turning frequently, until the marrow is soft and melting.
2. Lift the marrow out with a slotted spoon,
3. Add the onion to the pan and fry until softened.
4. Stir in the vinegar, dill, salt, pepper, sugar and paprika, then return the marrow to the pan.
5. Mix well and cook gently for 2 minutes.
6. Mash the remaining butter with the flour to make a paste and add to the pan in small pieces, stirring well.
7. Simmer until thickened, then serve.
2. Lift the marrow out with a slotted spoon,
3. Add the onion to the pan and fry until softened.
4. Stir in the vinegar, dill, salt, pepper, sugar and paprika, then return the marrow to the pan.
5. Mix well and cook gently for 2 minutes.
6. Mash the remaining butter with the flour to make a paste and add to the pan in small pieces, stirring well.
7. Simmer until thickened, then serve.
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