Title: Boiled bones
 Categories: Meat
      Yield: 4 Servings
 
           Bones
           Flour
           Water
 
  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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