From: PMCiesla@aol.com
Date: Fri, 9 Feb 1996 09:15:05 -0500
My cookbook, dated 1861 gives a recipe for boiled bones: "Boiled Bones"
Ingredients: Bones, a small piece of common paste, a floured cloth. Mode:
Have the bones neaty 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 the 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." Hope this answers your
question.
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From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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