Marrow Toasts
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 355. The excerpt below is the record exactly as published.
Marrow Toasts. — Gret the marrow taken from the bone in fairly large pieces, blanch it for five minutes, drain it, and let it get quite cold. Then cut the marrow into small pieces, put it on a fire-proof dish, season with ‘pepper and salt, and brush it over with liquid glaze
Cook this with the app: pantry check, scaling, and the assistant.