Marrow on Toast
From Instruction in cookery (Methuen's text-books, Thompson), 1908
Presented as published in 1908. 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 Instruction in cookery (Methuen's text-books, Thompson) (1908) by A. P. Thompson, page 40. The excerpt below is the record exactly as published.
Marrow on Toast — Obtain a good-sized marrow bone from the butcher, or sometimes it is given in with a piece of bony beef. Cover the end of the bone with flour-and-water crust. Place in a pan with cold water and salt. Bring to a boil, and allow to cook for about 10 minutes. Remove the bone, and then take off the pastry from DIET IN DISEASES 9i the end. Scoop out the marrow, and lay it on pieces of dry, hot toast
Cook this with the app: pantry check, scaling, and the assistant.