Let the large ends of the bones be sawed by the butcher, so that when they are dished they may stand upright; and if it can be done conveniently, let them be placed in the same manner in the vessel in which they are boiled. Put a bit of paste, made with flour and water, over the ends where the marrow is visible, and tie a cloth tightly over them; take the paste off before the bones are sent to table, and serve them, placed upright in a napkin, with slices of dry toasted bread apart. When not wanted for immediate use, they may be partially boiled, and set into a cool place, where they will remain good for many days.
Large marrow bones, 2 hours; moderate sized, 1 ½ hour. To keep: boil them 1 ½ hour, and from ½ to ¾ hour more when wanted for table.