VEGETABLE MARROW SOUP

1 medium-sized marrow
1 onion
1/2 oz. of finely chopped parsley
2 tablespoonfuls of Allinson fine wheatmeal
1 pint of milk
1 quart of water
1/2 oz. of butter
pepper and salt to taste

Remove the pips from the marrow, cut it into pieces, chop up fine the onions, and cook the vegetables for 20 minutes, adding the butter, pepper, and salt. Rub through a sieve, return the soup to the saucepan, rub the fine wheatmeal smooth with the milk, add this to the soup, allow it to simmer for 5 minutes, and add the parsley before serving.