Boiled Marrow Bones
Ingredients
Directions
Prepare the bones
Cut the marrow bones into desired lengths.
Make a paste with flour and water, and cover the ends of the bones with it to prevent the marrow from escaping during boiling.
Boil and serve
Place the bones in a kettle and cover them with boiling water.
Cook for 2 hours.
If serving with marrow inside, remove the paste, wrap each end with white fringed paper, and arrange nicely on a dish.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Marrow bones
- Provide the rich marrow that is the main element of the dish.
- Flour
- Forms a paste that seals the bone ends so marrow stays inside during boiling.
The step that matters
Sealing the bone ends with flour paste. If the ends are not fully covered, marrow can leak out into the boiling water while the bones cook. A tight, even paste keeps the marrow in place for the full two hours.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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