STUFFED VEGETABLE MARROW
A small marrow, 3 ozs. freshly-sieved breadcrumbs, 3 tablespoonfuls cream, 1 tablespoonful minced parsley, ¹⁄₄ teaspoonful mixed herbs (if the flavour is not disliked), 1 saltspoonful grated lemon-peel, 1 oz. onion (scalded and minced), 1¹⁄₂ ozs. butter, 3 ozs. finely ground pine kernels (Cashu, or Brazil nuts) (blanched), 1 tablespoonful grated Parmesan cheese, 1 egg, ¹⁄₂ pint thick tomato or white sauce, seasoning.
Method.—Peel the marrow and cook it until tender in boiling salted water (it must not be over done), then cut a piece from one end, carefully remove all the seeds and stringy inside portion, and drain it well on a cloth. Fry the onion and nuts in the butter until the onion begins to change colour, but do not let it brown; mix the bread to a paste in a basin with the cream, which should be boiling, and season with salt, pepper, and a little mixed spice; add the egg (not beaten), the onion, nuts and cheese, beat the mixture well, and then stuff the marrow with it. Place it on a china gratin dish which has been well buttered, sprinkle the marrow with freshly-ground white pepper (which gives a subtle flavour), pour a quarter of a pint of tomato sauce (or white sauce may be substituted) over it, and cover it with dried breadcrumbs; put a few pieces of butter on the top and bake in a quick oven for about twenty minutes. Heat the remainder of the sauce and pour it round the marrow.