They should be first peeled very slightly and then cut, long-ways, intothree zigzag slices; the pips should be removed and the interior filledwith either mushroom forcemeat (_see_ MUSHROOM FORCEMEAT) or sage-and-onionstuffing made with rather an extra quantity of bread-crumbs. The vegetablemarrow should be tied up with two separate loops of tape about a quarter ofthe way from each end,
