** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Bones, a small piece of common paste, a floured cloth.
2. 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.
3. 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.
4. Boil them for 2 hours, remove the cloth and paste, and serve them upright on a napkin with dry toast.
5. 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 the table, as it so soon gets cold.
6. 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.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten allergies.
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