Marrow Toast
From Mrs. Beeton's household management (1907).
A historical recipe
Mrs. Beeton's household management, by Mrs. (Isabella Mary) Beeton (1907).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Ingredients.
- — Marrow from 2 beef bones, buttered toast, salt and pepper.
- Method.
- — Soak the marrow in tepid water lor about 2 hours.
- About 1 5 minutes before the dish is wanted, cut the marrow into inch lengths, place them in cold water, bring rapidly to boiling-point, and drain well.
- Have some squares of very hot, well-buttered toast, put the marrow on them, breaking it up and spreading it with a fork, and season with salt and pepper.
- Place the toast before the fire or in a hot oven until the marrow is thoroughly melted, then serve as hot as possible.
- When savoury marrow is preferred, sprinkle the above with chopped parsley, chives, and lemon-juice, just before serving.
- Time.
- — 2-\ hours.
- Average Cost, 9d.
- to is.
- Sufficient for 6 or 7 persons.
- Seasonable at any time.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Colander