MARROW-BONES, Boiled.
Ingredients.—Bones, a small piece of common paste, a floured cloth. Mode.—Have the bones neatly sawed into convenient sizes, and cover the ends with a small piece of common crust, made with flour and water. Over this tie a floured cloth, and place the bones upright in a saucepan of boiling water, taking care there is sufficient to cover them. Boil them for 2 hours, remove the cloth and paste, and serve them upright on a napkin with dry toast. Many persons clear the marrow from the bones after they are cooked, spread it over a slice of toast and add a seasoning of pepper: when served in this manner, it must be very expeditiously sent to table, as it so soon gets cold. Time.—2 hours. Seasonable at any time.
Note.—Marrow-bones may be baked after preparing them as in the preceding recipe; they should be laid in a deep dish, and baked for 2 hours.
MARROW DUMPLINGS, to serve with Roast Meat, in Soup, with Salad, &c.
(German Recipe.)
Ingredients.—1 oz. of beef marrow, 1 oz. of butter, 2 eggs, 2 penny rolls, 1 teaspoonful of minced onion, 1 teaspoonful of minced parsley, salt and grated nutmeg to taste. Mode.—Beat the marrow and butter together to a cream; well whisk the eggs, and add these to the other ingredients. When they are well stirred, put in the rolls, which should previously be well soaked in boiling milk, strained, and beaten up with a fork. Add the remaining ingredients, omitting the minced onion where the flavour is very much disliked, and form the mixture into small round dumplings. Drop these into boiling broth, and let them simmer for about 20 minutes or ½ hour. They may be served in soup, with roast meat, or with salad, as in Germany, where they are more frequently sent to table than in this country. They are very good. Time.—20 minutes to ½ hour. Average cost, 6d. Sufficient for 7 or 8 dumplings. Seasonable at any time.