Beef Marrow-bones, Boiled
A historical recipe from Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary).
A historical recipe
Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Project Gutenberg eBook #50191.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Digitised by Project Gutenberg, eBook #50191 (https://www.gutenberg.org/ebooks/50191). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- 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 them upright in a saucepan of boiling water, taking care there is sufficient to cover the bones.
- Boil the bones 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.