THE COOKING OF VEGETABLE FRUITS, ETC, 
255 
RECIPES. 
Vegetable Marrows and Pumpkins. 
Boiled Vegetable Marrow. — Take 2 marrows, cut each in two 
lengthwise, peel each half thinly, and remove the seeds. Put the 
marrows in a stew-pan with sufficient slightly-salted water to well 
cover, and allow to boil gently for about J hour. To make the sauce, 
proceed as follows : Put 1 oz. of butter in a saucepan and stir in 
a tablespoonful of flour, work it until smooth ; moisten with stock, 
and let boil for a few minutes ; season the sauce with salt and pepper. 
Drain the marrow, place it on a dish, pour the hot sauce over it, and 
serve. 
Vegetable Marrow Fritters. — Peel 1 or 2 green marrows, take out 
the seeds, and stuff the marrows tightly with a salpicon made of equal 
proportions of cold ham, tongue, beef, or any other kind of cold meat ; 
bind with a little sauce, and season with salt, pepper, chopped parsley, 
thyme, and marjoram. Cut the stuffed marrows into slices, about 
J inch in thickness, dip these in egg and crumb in finely crushed water 
biscuit or ordinary breadcrumbs, fry in hot fat or clarified butter, 
drain on a cloth, dish up on a paper or folded napkin, garnish with 
fried parsley, and serve. 
Baked Vegetable Marrow. — Take 2 medium-sized vegetable 
marrows, 2 oz. cooked meat, 4 oz. cooked ham, a little grated lemon 
rind, pepper and salt, egg, breadcrumbs, grated cheese, J oz. butter, 
some well-made gravy or brown sauce. 
Peel the marrows, cut each in halves lengthwise, remove the seeds, 
and parboil in salted water, then drain them carefully. Butter a 
baking tin, lay the pieces of marrow carefully in, cut side up. Mince 
the meat and ham, and mix with 1 oz. breadcrumbs, add the lemon 
rind and pepper and salt, and moisten with a beaten egg. Fill each 
piece of marrow with this. Cover with breadcrumbs and grated 
cheese, place some very small pieces of butter on top, and bake in 
a hot oven for 30 minutes. Dish up, and serve with gravy or brown 
sauce. 
Vegetable Marrow with Cheese. — Peel 2 green marrows not too 
large in size, cut them lengthwise into quarters, scoop out the seedy 
parts, place them in a saute-pan with 1 oz. of butter, season with salt, 
pepper, and grated nutmeg. Put the pan on the fire for \ hour, 
shaking it from time to time ; moisten with a little cream, and add 
a tablespoonful of grated Parmesan cheese. Dish up the marrow 
neatly on an oblong dish, sprinkle with breadcrumbs and Parmesan 
cheese, place in a hot oven for a few minutes, and serve with piquante 
sauce poured round the dish. 
Vegetable Marrow au Gratin. — Peel the marrows and divide in 
round pieces of about ij in. in diameter. Blanch in salted water for 
a few minutes, and drain on a sieve. Butter a gratin dish and arrange 
the marrow in it, season with salt and pepper, sauce over with a little 
