Beef Marrow on Toast
From The national course in home economics, 1917
Serves 2
This is a strengthening dish.
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 120. The excerpt below is the record exactly as published.
BEEF MARROW ON TOAST. This is a strengthening dish. Put some pieces of marrow in a sauce- pan of well-salted boiling water and let them remain for one minute. Drain off the water; take out the marrow, spread it on some pieces of toasted bread, place in the oven, and cook for six minutes. Sprinkle over salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.