Beef-Marrow Toasts

Ingredients

• Get a marrow bone from the butcher
• buttered linen
• secure the rolls with twine
• poach them gently over a low fire for twenty-five minutes
• season with salt and pepper
• put them in a hot oven till thoroughly heated

Method

1. 1

   Soak marrow pieces in cold water, roll in buttered linen, secure with twine, and poach for 25 minutes.

2. 2

   Let cool, cut into squares, arrange on toasts, season, brush with melted glaze, and heat in a hot oven until served.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 41. The excerpt below is the record exactly as published.

BEEF-MARROW TOASTS. 91 wiping off all dust, and arrange it in an old china bowl or deep dish, dust it over with castor sugar, and sprinkle it with old cognac or maraschino, putting layer over layer in the form of a pyramid, dusting each and sprinkling each, and finally pouring a liqueur-glass of the liqueur drop by drop over all. Keep the salad as cold as possible — not in a hot room — till wanted. Get a marrow bone from the butcher broken so that you can take out the marrow in pieces : soak these awhile in cold water, then lay them on buttered linen, roll them up, secure the rolls with twine, and poach them gently over a low fire for twenty-five minutes ; take them out and let them get cold. When required cut the twine, unfold the linen, and take out the marrow, it will be cold and firm ; cut it into quarter-inch squares, arrange these on a few prepared toasts, season with salt and pepper, brush over with melted glaze, and put them in a hot oven till thoroughly heated

Cook this with the app: pantry check, scaling, and the assistant.