Vegetable Marrows In White Sauce
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Ingredients
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4 or 5 moderate-sized marrows, 1/2 pint of white sauce, No. 539. [Illustration: VEGETABLE MARROW IN WHITE SAUCE.]

Method
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Pare the marrows; cut them in halves, and shape each half at the top in a point, leaving the bottom end flat for it to stand upright in the dish. Boil the marrows in salt and water until tender; take them up very carefully, and arrange them on a hot dish. Have ready 1/2 pint of white sauce, made by recipe No. 539; pour this over the marrows, and serve.

Source: Mrs Beeton's Book of Household Management (1861)
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