Beef-marrow, as everybody knows, is delicious when eaten hot on hot dry toast, and to be thoroughly enjoyed there is no better than the good old English way of serving the bones themselves wrapped in napkins, out of which the marrow is picked with a marrow spoon, and laid on hot dry toasts specially prepared at the moment required. It may so happen, however, that you may wish to have croûtes à la moelle at a small dinner-party, and would rather not be hampered with the cumbersome service I have just alluded to. In such case the following method may be adopted:—
Procure the marrow from the butcher already taken out of the bone, blanch this in boiling water for five minutes; drain the marrow from the water, let it get cold, cut it into small squares, put these on a gratin dish, season with pepper and salt, brush them lightly over with liquid glaze, warm and keep hot by the side of the fire, and finally cover the crisp dry toasts (that must now be got ready) with them, and serve at once.