Vegetable Marrow Stuffed

Ingredients

• 1 lb Veal
• 1 lb Ham or Good Bacon
• 2 oz Butter
• 2 oz Bread-crumbs
• 1 Eggs
• Pepper
• Salt
• Parsley
• a few Sweet Herbs
• Garlic
• Stock
• 1 glass Wine
• Average-sized vegetable marrows

Instructions

1. Mince the veal and ham together.
2. Pound the mixture to a paste in a mortar that has been slightly rubbed with garlic.
3. Pass the paste through a coarse sieve and return it to the mortar.
4. Work into the paste the butter, bread-crumbs, spices, the yolks of one or two eggs, and the flavouring herbs.
5. Cut average-sized vegetable marrows (small, pretty-shaped ones preferred) into halves.
6. Scoop out the seeds from each marrow half.
7. Fill the hollowed marrow halves with the prepared mixture.
8. Wrap each stuffed marrow in a piece of buttered paper and tie securely with string.
9. Lay all wrapped marrows closely together in a buttered tin and cover with a tin plate.
10. Place the tin in the oven until the marrows are done.
11. Remove the paper carefully from each marrow and lay them in a serving dish.
12. Make a nicely-flavoured gravy with a little stock, thickened with the yolk of an egg.
13. Add a glass of wine or a little lemon juice to the gravy just before serving and pour over the marrows.