After washing the marrow, cut off one end and scoop out all the seeds. Place in a saucepan the butter, semolina, onion chopped fine, sweet herbs, salt, pepper, and water; boil for fifteen minutes, then stand on one side to cool slightly; add the eggs beaten up, stuff the marrow with the mixture, and tie on the end. Grease a baking dish or tin with the remainder of the butter, and place in it the marrow. Bake for two hours, or until quite tender, basting frequently and turning it occasionally.
Note. A suitable sauce for this dish may be made by boiling the seeds in half a pint of water with a little salt, then strain and thicken with half ounce each of flour and butter. A sprig of mint may be used for flavouring. After dishing up the marrow, turn the sauce into the tin to brown, and pour through a strainer over the marrow.