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Vegetable Marrows, Boiled

Peel the marrows, free them from seed, cut them into six or eight pieces, and put them into boiling water; let them boil gently till tender. Lift them up carefully with a slicer, put them on toast, pour melted butter or white sauce over them, and serve. No. 2. Put the marrow whole and without skinning it into boiling water. Let it boil until tender. Take it up, halve, pare, and seed it, lay the halves on toast, with the hollow part uppermost, and fill them with rich melted butter. No. 3. Pare and seed the marrows, divide them into quarters, and the quarters into halves. Trim them neatly. Rub the inside of a saucepan with butter. Lay the pieces of marrow in it, and sprinkle over them a little pepper, salt, grated nutmeg, and pounded sugar. Pour upon them half a pint of veal stock, and boil gently till tender. Lift them on to a dish; add to the gravy the juice of half a lemon and a little piece of butter; pour it over the marrow, and serve. If liked, the marrows may be stewed in milk instead of gravy, and they may be seasoned with pepper, salt, and pounded mace. Time to boil: ten to twenty minutes, if boiled in slices; if boiled whole, longer, according to size. Probable cost, 2d. to 6d. each.