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Devilled Marrow-Bones

Procure six fresh beef marrow-bones of about three and a half inches long, arrange upright on a block and split in two with a cleaver (or have your butcher split them for you), leaving all the marrow on half of each bone only. Lay the six with marrow in a tin, marrow side up, divide a teaspoon salt evenly and carefully spread a devilled butter over marrow, dredge two tablespoons fresh bread crumbs evenly over the six bones and set in oven for twenty-two minutes. Remove, dress on a dish with a napkin and serve with twelve very thin slices freshly prepared toast separately. N.B. Use the six uncooked half bones for soup purposes.