1 small vegetable marrow
Half a pint gravy
Peel a vegetable marrow about eight inches long, cut it in halves lengthwise, and remove the seeds. Put it into fast boiling water, salted, and let it boil gently for ten minutes. Lift it carefully, and let it drain; then wipe with a clean cloth. Have ready some forcemeat, and fill the hollow in the middle of one half, and place the other half on top. Tie the halves together with twine, and lift the marrow carefully into an oval baking dish. Pour the gravy over the marrow, and cover it closely with another dish over it. Baste occasionally, and bake for an hour in a hot oven. If it is baked with a French baking dish with cover, it can be sent to table in dish it is baked in. If an ordinary dish is used, it would still be better to serve in the dish in which it was baked, as the marrow might be difficult to remove, but a napkin must be fastened around the dish when served.
Peel the marrow, cut it in half lengthwise and remove the seeds. Fill the space with half a cup of chopped mushrooms, minced onions, some sage and lemon rind, one tablespoon of butter and a teaspoon of salt. Put the marrow together and tie up with string, steam until tender, about thirty minutes. Place the marrow in a hot dish and remove the string. Serve with a vegetable sauce very hot.
1 vegetable marrow 1 bunch of herbs 1 pint brown sauce
2 large tomatoes
1 gill of sherry
Peel the marrow and cut it into pieces, removing the seeds. Put into boiling salted water and cook twenty minutes. Slice the tomatoes and onion, put in a saucepan with the remaining ingredients; let the whole stew gently till thoroughly cooked. Pour over the marrow and serve hot.