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MARROWBONES

(Meats) - (The International Jewish Cook Book)







Have the bones cut into pieces two or three inches long; scrape and wash
them very clean; spread a little thick dough on each end to keep the
marrow in; then tie each bone in a piece of cloth and boil them for one
hour. Remove the cloth and paste, and place each bone on a square of
toast; sprinkle with red pepper and serve very hot. Or the marrow-bone
can be boiled without being cut, the marrow then removed with a spoon
and placed on squares of hot toast. Serve for luncheon.











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