24. VEGETABLE MARROW, STUFFED.

1 medium marrow, 2 ozs. butter or 1-1/2 oz. nutter, 1 dessertspoon sage, 2
medium onions, 4 tablespoons bread-crumbs, 1 tablespoon milk or water.

Chop the onion small and mix with the bread-crumbs, sage, and milk or
water. Peel the marrow and scoop out the pith and pips. (Cut it in halves
to do this, or, better still, if possible cut off one end and scoop out
inside with a long knife.) Tie the two halves together with clean string.
Stuff the marrow and bake for 40 minutes on a well-greased tin. Lay some
of the nutter on top and baste frequently until done. It should brown
well. Serve with brown gravy or white sauce.


25. VEGETABLE MARROW AND NUT ROAST.

Make a paste as for nut roast (see recipe). Peel marrow, scoop out the
inside, and stuff. Bake from 40 minutes to an hour in a hot oven. Baste
frequently.


26. VEGETARIAN IRISH STEW.

1 lb. tomatoes, 7 small Spanish onions, 8 medium potatoes, 1 oz. nutter or
butter, 2 small carrots or parsnips, or 1 cup fresh green peas.

A saucepan with a close-fitting lid, and, if a gas stove is used, an
asbestos mat (price 3-1/2d. at any ironmongers) is needed for this stew.