• 2 small marrows
• 1 oz. butter or margarine
• ½–1 gill boil

Peel the marrows. Cut into halves lengthwise and scrape out the seeds and pith with a tablespoon. Cut into pieces, about 2 in. square. Fat steam the pieces for 10 min., i.e. shake them in the melted fat, well below frying temperature, with the lid on the pan until the fat is absorbed. Add the liquid an