Home › The Principles of Cookery › Beef Marrow Bones

Beef Marrow Bones

Saw the bones into short lengths, and mix some flour and water into a paste to secure both ends, which should also have a floured cloth tied over them. Put them into boiling water, and let them boil from one and a half to two hours. Put small napkins round them, or a frill of paper, whichever is most convenient, and remove the paste before they are sent to table. Serve them on a napkin, with hot dry toast. The marrow may be spread upon the toast, and well seasoned with pepper and salt. When not wanted for immediate use the bones should be parboiled, as they will keep many days in this state. Probable cost for a large leg-bone, from 9d. to 1s.