Preferred Marrow-Bones

Ingredients

• Beef marrow-bones
• Flour
• Hot toast

Method

1. 1

   Cut the bones between 2 and 4 inches in length.

2. 2

   Wash and wipe them dry.

3. 3

   Make a stiff dough of flour and water, roll it out until about 0.25-inch thick.

4. 4

   Cut pieces of the dough into 2-inch squares, and cover the ends of the bones.

5. 5

   Pin the bones in a piece of cloth, put them in a stewpan, and cover with boiling water.

6. 6

   Boil for 1 hour, then remove the cloth and paste, and place the bone on hot toast.

7. 7

   Use salt and cayenne or black pepper to taste.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 18. The excerpt below is the record exactly as published.

PEEFARED MARROW-BONES GERMAN Beef marrow-bones, Flour, Hot toast

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