Let the large ends of the bones be sawed by the butcher, so that when they are dished they may stand upright ; and if it can be done conveniently, let them be placed in the same manner in the vessel in which they are boiled. Put a bit of paste, made with flour and water, over the ends where the marrow is visible, and tie a cloth tightly over them; take the paste off’ before the bones are sent to table, and serve them, placed upright in a napkin, with slices of dry toasted bread apart. When not wanted for immediate use, they may be partially boiled, and set into a cool place, where they will remain good for many days Large marrow bones, 2 hours✪ To Boil Marrow Bones; moderate sized, l£ hour. To Peep • boil them hour, and from £ to f hour more when wanted for table. 208 MODERN COOKERY. [CHAP. ti BAKED MARROW BONES. When the bones have been sawed to the length of a deep pie-dish, wash and wipe them dry, lay them into it, and cover them entirely with a good batter✪ Baked Marrow Bones. Send them to a moderate oven for an hour or more, and serve them in the batter. CLARIFIED MARROW FOR KEEPING. Take the marrow from the bones while it is as fresh as possible ; cut it small, put it into a very clean jar, and melt it with a gentle heat, either in a pan of water placed over the fire, or at the mouth of a cool oven ; strain it through a muslin, let it settle for a minute or two, and pour it, clear of sediment, into small jars. Tie skins, or double folds of thick paper, over them as soon as the marrow is cold, and store it in a cool place. It will remain good for months. OX-CIIEEK STUFFED AND BAKED. ( Good , and not expensive.') Cleanse, with the greatest nicety, a fresh ox-cheek by washing scraping it lightly with a knife, and soaking out the blood ; then put it into plenty of warm water, and boil it gently for about an hour. Throw in a large teaspoonful of salt, and carefully remove all the scum as it rises to the surface. Let it cool after it is lifted out, and then take away the bones, remembering always to work the knife close to them, and to avoid piercing the skin. When the cheek has become cold, put into it a good roll of forcemeat, made by the receipt Nos. 1, 2, or 3, of Chapter IX., or substitute the oyster or mushroom forcemeat which follows ; but in any case increase the quantity one- half at least : then skewer or bind up the cheek securely, and send it to a moderate oven for an hour or an hour and a half✪ Ox-Cheek Stuffed and Baked. It should be baked until it is exceedingly tender quite through. Drain it well from fat, dish it, withdraw the skewers, or unbind it gently, and either sauce it with a little good brown gravy, or send it to table with melted butter in a tureen, a cut lemon, and cayenne, or with any sauce of Chapter V., which may be considered more appropriate. chap, xi.] VEAL* 209 CHAPTER XL In season all the year, hut scarce and expensive in mid-winter, and very early spring. TO CHOOSE VEAL.

AI-modernized reading of the original text

Let the large ends of the bones be sawed by the butcher, so that when they are dished they may stand upright ; and if it can be done conveniently, let them be placed in the same manner in the vessel in which they are boiled. Put a bit of paste, made with flour and water, over the ends where the marrow is visible, and tie a cloth tightly over them; take the paste off’ before the bones are sent to table, and serve them, placed upright in a napkin, with slices of dry toasted bread apart. When not wanted for immediate use, they may be partially boiled, and set into a cool place, where they will remain good for many days Large marrow bones, 2 hours; moderate sized, l£ hour. To keep, boil them ¾ hour, and from ¼ to ½ hour more when wanted for table. [CHAP. ti BAKED MARROW BONES. When the bones have been sawed to the length of a deep pie-dish, wash and wipe them dry, lay them into it, and cover them entirely with a good batter. Send them to a moderate oven for an hour or more, and serve them in the batter. CLARIFIED MARROW FOR KEEPING. Take the marrow from the bones while it is as fresh as possible ; cut it small, put it into a very clean jar, and melt it with a gentle heat, either in a pan of water placed over the fire, or at the mouth of a cool oven ; strain it through a muslin, let it settle for a minute or two, and pour it, clear of sediment, into small jars. Tie skins, or double folds of thick paper, over them as soon as the marrow is cold, and store it in a cool place. It will remain good for months. OX-CHEEK STUFFED AND BAKED. ( Good , and not expensive.') Cleanse, with the greatest nicety, a fresh ox-cheek by washing scraping it lightly with a knife, and soaking out the blood ; then put it into plenty of warm water, and boil it gently for about an hour. Throw in a large teaspoonful of salt, and carefully remove all the scum as it rises to the surface. Let it cool after it is lifted out, and then take away the bones, remembering always to work the knife close to them, and to avoid piercing the skin. When the cheek has become cold, put into it a good roll of forcemeat, made by the receipt Nos. 1, 2, or 3, of Chapter IX., or substitute the oyster or mushroom forcemeat which follows ; but in any case increase the quantity onehalf at least : then skewer or bind up the cheek securely, and send it to a moderate oven for an hour or an hour and a half. It should be baked until it is exceedingly tender quite through. Drain it well from fat, dish it, withdraw the skewers, or unbind it gently, and either sauce it with a little good brown gravy, or send it to table with melted butter in a tureen, a cut lemon, and cayenne, or with any sauce of Chapter V., which may be considered more appropriate. chap, xi.] CHAPTER XL In season all the year, hut scarce and expensive in mid-winter, and very early spring. TO CHOOSE VEAL.

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