Vegetable Marrow Stuffed Recipe

1 medium-sized vegetable marrow.

4 ounces semolina.

1 pint water.

2 eggs.

1 onion.

1 teaspoon sweet herbs.

1 teaspoon salt.

1 teaspoon pepper.

2 ounces butter.



After washing the marrow, cut off one end and scoop out all the seeds.

Place in a saucepan the butter, semolina, onion chopped fine, sweet

herbs, salt, pepper, and water; boil for fifteen minutes, then stand on

one side to cool slightly; add the eggs beaten up, stuff the marrow with

the mixture, and tie on the end. Grease a baking dish or tin with the

remainder of the butter, and place in it the marrow. Bake for two hours,

or until quite tender, basting frequently and turning it occasionally.



Note.--A suitable sauce for this dish may be made by boiling the seeds

in half a pint of water with a little salt, then strain and thicken with

half ounce each of flour and butter. A sprig of mint may be used for

flavouring. After dishing up the marrow, turn the sauce into the tin to

brown, and pour through a strainer over the marrow.

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