Marrow on Toast

Marrow is very rarely served nowadays, but it was very popular in England, both as an ingredient and served separately, until the First World War. Several gentlemen’s clubs specialized in serving excellent marrow bones, and marrow on toast was a favourite savoury. When Francatelli was chef to Queen Victoria, she ate marrow toast prepared in this way as a savoury at dinner whenever she dined alone or en famille.


  • marrow from 4 marrow bones (get the butcher to break the bones)
  • 1 tablespoon chopped parsley
  • salt and pepper
  • 1 finely chopped shallot
  • 4 3-in. (6-cm.) squares of hot dry toast


Remove all the marrow from the bones, cut into pieces about ½ inch (1 cm.) square, and cook these for 1 minute in boiling salted water. Drain and keep hot. Season with salt and pepper and add the parsley and the very finely chopped shallot, mixing all together lightly. Serve at once on the hot dry toast.