Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 64 home recipe book
- pepper
- salt
Directions
The bones must be sawn into pieces about six inches long. Mix a little flour very stiffly to a paste with cold water. Cover the ends of the bones with a small piece of this paste. This is to prevent the marrow melting out. Tie each bone up in a small, floured cloth. Have ready a pan of fast-boil- ing water ; stand the bones upright in it, and be careful to see that the water covers them ; boil for two hours ; then remove the cloths and paste. Have ready prepared some neat rounds of hot dry toast, stand a bone upright on each piece. It is usual to pin a clean serviette neatly round the bone ; or the marrow may be taken out of the bones and spread on the toast before sending it to table. It must be sprinkled with pepper and salt and done very quickly, as, unless thoroughly hot, it would be considered uneatable.
Use only Paterson’s Irish Matches
HOME RECIPE BOOK