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Stuffed Vegetable Marrow No. I

1 small vegetable marrow Half a pint gravy Forcemeat Peel a vegetable marrow about eight inches long, cut it in halves lengthwise, and remove the seeds. Put it into fast boiling water, salted, and let it boil gently for ten minutes. Lift it carefully, and let it drain; then wipe with a clean cloth. Have ready some forcemeat, and fill the hollow in the middle of one half, and place the other half on top. Tie the halves together with twine, and lift the marrow carefully into an oval baking dish. Pour the gravy over the marrow, and cover it closely with another dish over it. Baste occasionally, and bake for an hour in a hot oven. If it is baked with a French baking dish with cover, it can be sent to table in dish it is baked in. If an ordinary dish is used, it would still be better to serve in the dish in which it was baked, as the marrow might be difficult to remove, but a napkin must be fastened around the dish when served.