Prepare thick buckwheat kasha in an earthenware pot with boiling mush’ room bouillon. Remove the kasha from the pot when it is almost cooked. Wash the pot so that the sides are clean and wipe dry. Fill the pot with alternate layers of kasha and beef bone marrow, ending with a layer of bone marrow. Cover the pot and let the kasha stew in the oven until the grains separate. Watch that it does not burn.