Boiled Marrowbones is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic snack (actually a Victorian Savoury dish) of marrowbones plugged with paste that are boiled and served with toast. The full recipe is presented here and I hope you enjoy this classic British version of: Boiled Marrowbones.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
BOILED MARROW-BONES.
635. 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 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.
Modern Redaction
Ingredients:
marrow bones
flour and water paste
Method:
Buy marrow bones of a convenient size for boiling. Plug the ends with a thick paste made of flour and water. Tie each marrowbone in a floured cloth then set them standing up in a saucepan. Pour over just enough water to cover the bones then bring to a boil and cook for 2 hours.
After this time, remove the cloth and the paste stoppers. Serve the marrowbones upright on a plate, accompanied by toast. Accompany with a bowl of cracked black pepper and paprika.
To eat, scoop the marrow from the bones, spread on the toast and season to taste with paprika and black pepper.
