I have already given my opinion of vegetable marrow as it is usually served, but it can be saved from its usual dullness if treated as follows:
1 medium-sized marrow, the same ingredients as in last recipe, with the exception of the cream.
Bake or boil the marrow, without peeling it, till it is tender, but on no account should it be too soft. When done, with a sharp knife cut a wide opening on the top, practically the whole length of the marrow, and remove all the pulp, leaving only a little, so that the marrow will not collapse. Put the pulp in a basin and mix thoroughly with the other ingredients. Then cook exactly as above, adding, however, 1 or 2 tablespoons of fine breadcrumbs. When cooked, place in the marrow, sprinkle with breadcrumbs and dot with a few pats of butter. Put the stuffed marrow in a moderate oven for 20 minutes.