Stuffed Vegetable Marrow

Take a large but young vegetable marrow, split lengthwise, scoop out the seeds and rub in some salt. Take half a pound of savory rice, season this with salt, pepper, and chopped parsley. Mix all well together and lay inside the marrow, tying the two sides together with broad tape. Boil very slowly for about an hour or more, according to size, in just enough water to prevent burning. Serve covered with white sauce, or with tomato or curry sauce.

Fried Vegetable Marrow

Stew a vegetable marrow in weak stock, then stamp into neat rounds; drain dry, dip them into beaten egg and breadcrumbs, and fry a golden brown.

Vegetable Marrow Au Gratin

Take the remains of a vegetable marrow which has been boiled, cut it into rather thin slices and lay in a shallow fireproof dish, add a little butter or dripping, and season well; cover with raspings and a little grated cheese, and brown well before quick fire.

Vegetable Marrow Fritters

Use cold cooked vegetable marrow cut in squares, dip in batter and fry a golden brown.