Marrowbones
From Salads, sandwiches, and savouries, 1901
Bones can be boiled for 1.5 hours, cooled, and then boiled for another 30 minutes before serving.
Presented as published in 1901. 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 Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 52. The excerpt below is the record exactly as published.
Marrowbones, to Cook.- — Get the butcher to saw the bones into convenient sizes, and carefully cover up the ends with a stiff strong paste of flour and water, tieiiig over this clean pieces of floured cloth. Put the bones upright in a pan of boiling water, being careful to have them thoroughly covered with the water. Bring it to the boil again, then simmer .steadily for one and a half to two hour
Cook this with the app: pantry check, scaling, and the assistant.