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Vegetable Marrows, Marinaded and Stewed

Take three good-sized marrows; pare, seed, and quarter them, sprinkle pepper and salt over them, and pour upon them a quarter of a pint of vinegar and two table-spoonfuls of Lucca oil. Let them lie in this marinade for half an hour. Drain them, put them into a stewpan, cover with good brown gravy, and stew them gently until tender. Lift them up carefully with a slicer, place them on a hot dish, pour the gravy over them, and serve. Time to stew the marrows, about twenty minutes.