Florence White

Marrow Bones

1846

Preparation info
    • Difficulty

      Easy

    • Ready in

      30 min

Appears in
top 1000Good Things in England
Good Things in England

By Florence White

Published 1932

  • About

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

  1. Saw the bones in half crosswise.
  2. Chop the thick ends into shape so as to make them stand upright.
  3. Cover the open end of each with a paste made of flour and water.
  4. Place the bones upright in a deep stewpan containing hot water reaching half way up the bones.
  5. Cover the stewpan with a lid and cook them in the boiling