Marrow Toast

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923

Source: A Handbook of Cookery for a Small House
Time: Cook: 60 min Total: 60 min
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (6)

some good marrow bones ↝ Caribou, bone marrow, raw (Alaska Native) [American Indian/Alaska Native Foods]
freshly scalded muslin
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
hot buttered toast
a cut onion ↝ Onions, raw [Vegetables and Vegetable Products]

Instructions (8)

Tie the ends of the marrow bones in freshly scalded muslin after previously salting slightly the end where the marrow is.
Put them into a large saucepan of boiling water with a cut onion.
Boil for one hour.
Take the bones out.
Remove the muslin and take the marrow out on to a plate.
Season with a little pepper and salt.
Spread on hot buttered toast.
Replace in oven for a few minutes and serve very hot.

Original Text

Marrow Toast

Take some good marrow bones and tie the ends in freshly scalded muslin after previously salting slightly the end where the marrow is. Put them into a large saucepan of boiling water with a cut onion. Boil for one hour and then take the bones out. Remove the muslin and take the marrow out on to a plate and season with a little pepper and salt and spread on hot buttered toast. Replace in oven for a few minutes and serve very hot. This makes a good savoury dish.

Notes

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