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Marrow Bones
1846
Preparation info
- Difficulty
Easy
- Ready in
30 min
Appears in
Published 1932
This also is Francatelli’s recipe — but if you want to see marrow bones served as they should be, go to the Mitre, Oxford. They make a speciality of them.
Ingredients
- Marrow bones from the centre of a round of beef or from any part of the legs or shins
- flour and water paste
- a deep stewpan of hot water
- crisp toast.
Method
- Saw the bones in half crosswise.
- Chop the thick ends into shape so as to make them stand upright.
- Cover the open end of each with a paste made of flour and water.
- Place the bones upright in a deep stewpan containing hot water reaching half way up the bones.
- Cover the stewpan with a lid and cook them in the boiling
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