Marrowbones
From Canadian cook book, 1924
Remove marrowfat carefully; spread on small squares of thin, crisp toast or serve on tenderloin steak; season with salt.
Presented as published in 1924. 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 Canadian cook book (1924) by Nellie Lyle Pattinson, page 96. The excerpt below is the record exactly as published.
MARROWBONES. 1. Have the bones cut 2 to 4 inches long
Cook this with the app: pantry check, scaling, and the assistant.