Marrow Toast.—Break two good marrow bones
and remove the marrow; soak this for two hours in
tepid water to cleanse it, then cut it into inch cubes.
A little before the dish is wanted, place the marrow
in a frying basket and dip the latter into cold water,
place it on the fire, and the moment it comes to the
boil lift out the marrow, drain it, and put it on very
hot crisp croûtons, break it up with a fork, sprinkle
it with minced parsley and chives (or young spring
onions), and Searcey salt, or salt, and coralline
pepper. Serve very hot.