Vegetable marrows, (courges a la moelle,) are very nice, and in their turn not to be passed over. I think the best way of cooking them is to steam, or bake them till all but done, then to lift, and drain them, removing the seeds, and shaping them into fillets, etc, as desired. You can then heat the fillets up in a previously made white, or brown sauce flavoured to taste, and serve them as soon as tender. Marrows should, of course, be peeled before steaming.

The vegetables marrow is also worthy of a place amongst entremets de legumes, when served "au gratin," baked in layers, or fillets, in a little stock, and dusted over with grated cheese; or as "beignets":- partly cooked, and cut into convenient pieces, which should be dipped in batter, and fried a golden brown in boiling fat.

An uncommon dish with a marrow is that called "mock whitebait" :- You parboil the marrow, and then cut it up into a number of pieces about the size of the whitebait, then roll them in flour, and fry them, at a gallop in seething fat; lift them out and drain them when they turn a golden yellow, and serve with a dust of cayenne, and limes, cut in quarters, handed round with brown-bread and butter.

Carefully avoid the awful English custom of serving marrows on sodden toast.