Marrowbones with Toast. (Savouret aux Croûtes.)

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 150 min Total: 150 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

marrowbones
a stiff water paste ↝ Water, tap [Tap water]
plenty of boiling water ↝ Water, tap [Tap water]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
one and a quarter pounds of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a clean napkin
strips of dry toast

Instructions (3)

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.

Original Text

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.

Notes

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