Vegetable Marrow au gratin.—Peel and parboil a
couple of medium sized marrows, quartering these
lengthways, drain them carefully, and arrange them in a
well-buttered dish (previously rubbed with cut shallot);
sprinkle them generously with grated Parmesan
cheese, fresh breadcrumbs, coralline pepper, salt, and
a little grated nutmeg, put some morsels of butter
all over the top, and bake for twenty minutes.
It is manifestly impossible, in a book of this size,
to give even a tithe of the ways in which vegetables
can be cooked, and especially is this the case with
vegetable marrows, which can be sent to table in
almost as many ways as potatoes can be, so space
can only be afforded for two recipes seldom seen
in this country.