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Boiled Marrow

Carefully and sharply split with a cleaver a fresh marrow bone, or have your butcher do it. Pick out all the marrow without breaking and cut it into twelve even slices. Have a pint boiling water in a small saucepan with half teaspoon salt. Gently drop the marrow into the boiling water, immediately remove the pan from the fire and let the marrow blanch for five minutes. Remove it with a skimmer and use as directed.