Chopped marrow, melted, strained and stored. Among other uses, suggested by Acton 1845 as a Kosher alternative to butter.
Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);
CLARIFIED MARROW FOR KEEPING.
Take the marrow from the bones while it is as fresh as possible; cut it small, put it into a very clean jar, and melt it with a gentle heat, either in a pan of water placed over the fire, or at the mouth of a cool oven; strain it through a muslin, let it settle for a minute or two, and pour it, clear of sediment, into small jars. Tie skins, or double folds of thick paper, over them as soon as the marrow is cold, and store it in a cool place. It will remain good for months.
For other marrow dishes, see: Bone Marrow
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