Vegetable Marrow

Ingredients

• 1 vegetable marrow (zucchini)
• water
• butter
• white sauce
• veal gravy
• to taste lemon-juice
• egg
• fine breadcrumbs
• toast

Instructions

1. Boil the vegetable marrow whole in its skin until tender: 10–15 minutes for small (turkey's egg size), 20–30 minutes for moderate-sized, or 3/4 to 1 hour for large.
2. Peel the boiled marrow, halve it, and serve upon toast.
3. Alternatively, quarter the marrow lengthwise and free it from the seed.
4. Leave the quarters until cold.
5. Dip the cooled marrow into beaten egg and fine breadcrumbs.
6. Fry until golden.
7. Or cut the marrow into dice and reheat in a little good white sauce.
8. Or stew the marrow tender in butter.
9. Serve the stewed marrow in well-thickened veal gravy flavoured with a little lemon-juice.
10. Or prepare the marrow mashed, as given in the receipt for turnips.
11. For the French style, boil the marrows tender in water and halve them lengthwise.
12. Slice a small piece off each half to make them stand evenly in the dish.
13. Hollow out the insides, leaving a shell about half an inch thick.
14. Fill the shells with a thick rich mince of white meat.
15. Pour white sauce round the filled marrows, or heap fried breadcrumbs over the tops.
16. Place the dish in the oven for a few minutes and serve without sauce.