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Marrow Bones

Saw the marrow bones into neat pieces, cover the ends with a paste made of flour and water, tie them in a floured cloth, and boil for two hours. Remove the cloth and boil for two hours. Remove the cloth and crust, put a napkin on a dish, set the bones upright, and serve with dry toast. The marrow can be scooped out and spread on the toast with a sprinkling of pepper and salt, before sending to table; but it is so likely to get cold, that we suggest the above method. Marrow bones are bought generally with silver-side of the round of beef, and weighted with the meat. (See also BEEF MARROW BONES.)