Marrowbones, to Cook.—Get the butcher to saw
the bones into convenient sizes, and carefully cover
up the ends with a stiff strong paste of flour and
water, tieing over this clean pieces of floured cloth.
Put the bones upright in a pan of boiling water,
being careful to have them thoroughly covered with
the water. Bring it to the boil again, then simmer
steadily for one and a half to two hours, according
to their size. Now remove the paste and the cloths
quickly, twist a d’oyley round each, set them upright
on a hot dish, and serve at once, sending up a rack
of dried toast with them. Few cooks seem to know
that these bones may be boiled for one and a half
hours, lifted out, and set in a cool place till wanted,
when half an hour more of boiling will send them to
table in capital condition. This is often a great
convenience to the cook.