Marrowbone Soup with Marrow Dumplings

Preparation info
  • Serves


    • Difficulty


Appears in

By Patience Gray and Primrose Boyd

Published 1957

  • About

Economical, nourishing, and cheap, the broth is thin but well flavoured with herbs and vegetables, and the little dumplings are rich and light in texture.


For the broth

  • about 2 lb beef marrow bones
  • 1 carrot
  • 1 onion


To make the broth: Get the butcher to chop the marrow bones into several pieces, so that they will go into a large pan. Put the bones into the pan with the vegetables which have all been cleaned and chopped up. Put on about 5 pints of cold water and bring to the boil. Add salt, ground black pepper, and simmer the soup for at least 4 hours. Strain off the liquid, without pressing the vegetables