Peel, and boil the marrows until tender in salt and water; then drain them and cut them in quarters, and take out the seeds. When thoroughly drained, brush the marrows over with egg, and sprinkle with bread crumbs; have ready some hot lard, fry the marrow in this, and, when of a nice brown, dish; sprinkle over a little salt and pepper, and serve.
Time: About 1/2 hour to boil the marrow, 7 minutes to fry it.
Sufficient for 4 persons.
Seasonable in July, August, and September.