Stuffed marrow with dill sauce (toltott tok kapormartassal)

2 marrows
400 g/14 oz lean pork (minced)
1 small onion
2 tablespoon rice
1 egg
2 bunches fresh dill
200 ml/1 third pint sour cream
50 g/2 oz butter
1 tablespoon flour
juice and grated peel of half a lemon
1 tablespoon vinegar
salt

1. Peel the marrows, cut off the ends and scoop out the seeds. Blanch for 5 minutes in salted water with a little vinegar then drain. Parboil the rice and leave to cool. Brown the minced pork and chopped onion in half the butter, dtirring now and then. Mix together the meat, rice and an egg. Stuff the marrows with this mixture. Lay in a greased fireproof dish.
2. Fry the chopped dill in the rest of the butter, then add 100 ml/2 and half fl oz water, salt and lemon peel and bring to the boil. Bubble for 10 minutes then thicken with flour and cream mixed together. Add the lemon juice and bring back to the boil. Pour the sauce over the marrows and bake in a moderate oven (180 C/350 F) for about 20 minutes or until tender.