cloth.
_Mode_.--Have the bones neatly 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 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.
[Illustration: MARROW-BONES.]
MARROW-BONES.--Bones are formed of a dense cellular tissue of
membranous matter, made stiff and rigid by insoluble earthy
salts; of which, phosphate of lime is the most abundant. In a
large bone, the insoluble matter is generally deposited in such
a manner as to leave a cavity, into which a fatty substance,
distinguished by the name of marrow, is thrown. Hollow
cylindrical bones possess the qualities of strength and
lightness in a remarkable degree. If bones were entirely solid,
they would be unnecessarily heavy; and if their materials were
brought into smaller compass, they would be weaker, because the
strength of a bone is in proportion to the distance at which its
fibres are from the centre. Some animals, it must, however, be
observed, have no cavities in the centre of their bones; such as
the whale tribe, skate, and turtles.
MINCED BEEF (Cold Meat Cookery).