Marrow Toast à la Victoria is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic starter of parboiled marrow balls seasoned with parsley, salt, black pepper and lemon juice that are served on toast. The full recipe is presented here and I hope you enjoy this classic British version of: Marrow Toast à la Victoria.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Marrow Toast à la Victoria that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 319.—MARROW TOAST A LA VICTORIA.
Procure a marrow-bone, or get the butcher to break the bone for you—as this is rather an awkward affair for ladies; cut the marrow into small pieces the size of a filbert, and just parboil them in boiling water with a little salt for one minute ; it must then be instantly drained upon a sieve, seasoned with a little chopped parsley, pepper and salt, lemon-juice, and a mere suspicion of shalot ; toss lightly altogether, spread it out upon squares of hot crisp dry toast, and serve immediately. Note.—Marrow toast used to be eaten every day at diner by the Queen at the time when I had the honour of waiting on Her Majesty.
Modern Redaction
Ingredients:
1 large marrow bone, ends cut off and sawed into pieces
2 tbsp fresh parsley, chopped
salt and freshly-ground black pepper, to taste
1 tbsp lemon juice
1/2 tsp shallot, finely minced
Method:
Scoop the marrow out of the bones and cut this into pieces about the size of a hazelnut. Bring a pan of lightly-salted water to a boil, add the marrow and parboil for 1 minute. Immediately pour into a fine-meshed sieve then turn into a bowl and season with the parsley, salt and black pepper, shallot and lemon juice.
Toss to combine then arrange on squares of crisp, dry, toast. Serve immediately.
