Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Marrow Bones with Tenderloin Steak

Cut the bones four inches long; cover each end with a round of dough to keep in the marrow.

Tie the bones in a cloth, cover with boiling water, and boil one hour. Remove cloth and paste, and serve on or around tenderloin steak; or the marrow may be removed from bone when cooked, and spread on slices of hot buttered toast. Cayenne and salt are always served with marrow bones.