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Vegetable Marrow, Spring Soup Of

Pare the marrows, cut them into small pieces, and remove the seeds; weigh, and put the marrow into a saucepan with a piece of butter about the size of an egg, and stew it gently until reduced to a pulp. Add boiling stock, a little at a time, in the proportion of a pint of stock to a pound of marrow, weighed before cooking. Add salt, a small lump of sugar, and cayenne, and serve with toasted sippets. Time, about half an hour to simmer the marrows. Probable cost, 4d. per pint.