| How To Cook: |
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1. Have long marrow bones neatly sawed into convenient-sized pieces.
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2. Cover the ends with a small piece of pastry; tie a floured cloth over each.
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3. Place the bones upright in a saucepan of boiling water, taking care there is sufficient to cover the bones, and boil for 2 hours.
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4. Remove the cloths and paste and serve them upright on a napkin, with dry toast.
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5. Alternatively, remove the marrow from the bones, spread it on a slice of toast and add some pepper; serve at once.
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