Stuffed Vegetable Marrow.

1 small marrow, 3 tablespoons of any minced cooked meat or poultry, 3 tablespoons bread crumbs, 1 teaspoon chopped parsley, grated lemon rind, 1 egg, beaten, seasoning, 1/2-pint thick brown gravy or tomato sauce.

Method.—Skin marrow and keep it whole. Cut out a wedge-shaped piece lengthwise and remove the seeds and soft pulp. Mix the minced meat, breadcrumbs, parsley and lemon rind with beaten egg. Put this mixture in the marrow and replace the cut-out piece. Dredge the marrow with flour. Place on a greased baking tin, bake in a moderate oven for 45–60 minutes or until tender, basting frequently. Serve with gravy or tomato sauce.

The marrow may be boiled instead of baked. Tie in a cloth like a roly-poly. Serve with white sauce.