Marrow Toast

Ingredients

• two good marrow bones
• minced parsley
• chives
• Searcey salt or salt
• coralline pepper
• very hot crisp croutons

Method

1. 1

   Soak marrow in tepid water for 2 hours.

2. 2

   Cut into cubes, fry in a basket, and serve on hot croutons.

3. 3

   Break up with a fork and sprinkle with parsley, chives, salt, and pepper.

4. 4

   Serve very hot.

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 48. The excerpt below is the record exactly as published.

Marrow Toast. — Break two good marrow bones SAVOURIES. 101 and remove tlie marrow ; soak this for two hours in tepid water to cleanse it, then cut it into inch cubes. A little before the dish is wanted, place the marrow in a frying basket and dip the latter into cold water, place it on the fire, and the moment it comes to the boil lift out the marrow, drain it, and put it on very hot crisp croutons, break it up with a fork, sprinkle it with minced parsley and chives (or young spring onions), and Searcey salt, or salt, and coralline pepper

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