Marrow Toast

Ingredients

• one or two slices of toast
• pieces of marrow
• highly salted
• a little pepper
• finely-chopped parsley

Method

1. 1

   Put the pieces of marrow into a stew-pan with a little water, highly salted.

2. 2

   Let it boil for a minute, then drain away the liquor.

3. 3

   Spread the marrow on the toast, and put them into a Dutch oven before a clear fire for about five minutes.

4. 4

   Sprinkle over it pepper, salt, and parsley, and serve hot.

Nutrition per serving

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 34. The excerpt below is the record exactly as published.

Marrow Toast. Cod’s Roe. Buttered Toast. Dry Toast. Marmalade. Brown and White Bread and Butter. Bread and Milk. Luncheon. Cold Boiled Beef. Endive Salad. Sweet Macaroni. Dinner. Onion Soup (made of the liquor in which the beef was boiled). . Beef Steak and Oyster Die. Potatoes and Large Savoy. Rice Pudding. Cheese. Marketing. For the Day.— Two pounds and a half of tender Steak (see January 1st) ; half an Ox Kidney ; one tin preserved Oysters, or, if preferred, two dozen fresh Oysters ; one pennyworth of Parsley ; Endive, Beetroot, Potatoes, Savoy ; half a pound of Macaroni. For To-morrow. — One tin of Collared Tongue ; Bloaters (see Note 2, January 2nd). Breakfast. — Marrow Toast — Put the pieces of marrow into a stew-pan with a little water, highly salted. Let it boil for a minute, then drain away the liquor. Have ready one or two slices of toast, A YEARS COOKERY. 39 spread the marrow on these, and put them into a Dutch oven before a clear fire for about five minutes. Take the toast up, sprinkle over it a little pepper, salt, and finely-chopped parsley

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