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Vegetable Marrows, Mashed

Boil two good-sized vegetable marrows in water till tender (see VEGETABLE MARROWS, BOILED). Take them up, drain them, turn them into a bowl, and mash them with a wooden spoon. Heat them in a saucepan with a piece of melted butter the size of a walnut and a little pepper and salt. Marrows cooked thus are excellent served piled high in the centre of a dish of cutlets.