Marrow Pickle

2 lb marrow (after peeling)
4 oz sugar
2 level teaspoons ground ginger
4 oz salt
¼ oz curry powder
6 peppercorns
¾ pint vinegar
¾ oz mustard

Cut up the marrow, sprinkle with the salt, and allow it to stand overnight.

Add the other ingredients to the vinegar, boil for five minutes then add the drained marrow and cook until tender.

Pack the pickle into jars and seal.

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