MARROW-BONES.
Baked.—Saw the bones in pieces five or six inches long. Cover the ends with a piece of paste made of flour and water—this is to prevent the marrow from melting out; put in a deep baking-tin and bake for two hours.
Boiled.—After covering the ends with the flour and water paste, tie each bone up in a small floured cloth, stand the bones upright in a pail of fast-boiling water, taking care to see thaE the water quite covers them, boil them for two hours, then remove the cloths and paste. How to Serve Them. —Whether baked or boiled, keep ready some neat squares of hot toast, place a bone on each, having first pinned a paper serviette round each, or spread the marrow on the toast and sprinkle with salt, pepper, and a little chopped parsley.
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Bibliographic details
New Zealand Herald, Volume LXVII, Issue 20520, 22 March 1930, Page 7 (Supplement)
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138MARROW-BONES. New Zealand Herald, Volume LXVII, Issue 20520, 22 March 1930, Page 7 (Supplement)
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