Marrowbones with Toast

Savouret aux Croûtes


Saw the marrowbones in halves, trim them neatly, and cover them with a stiff water paste, tie the paste on in a cloth and put them into a saucepan with plenty of boiling water and a little salt, and boil for about two hours and a half; take up, remove the cloth and the paste, fasten a clean napkin round each half, arrange on a dish, and serve with strips of dry toast round. To make the paste sufficient for two bones, one and a quarter pounds of flour will be required.