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Tweet Marrow Toast Victoria
Bone marrow parboiled, drained, seasoned with chopped parsley, pepper, salt, lemon-juice, and "a mere suspicion of shalot", spread on squares of hot crisp dry toast.
The receipt originates with Charles Francatelli, who, in his 1861 'The Cook's Guide and Housekeeper's & Butler's Assistant' tells that "Marrow toast used to be eaten every day at dinner by the Queen at the time when I had the honour of waiting on Her Majesty." What Francatelli doesn't mention is that he was 'let go' from royal service after only a few months.
Original Receipt from 'The Cook's Guide, and Housekeeper's & Butler's Assistant' (1867) By Charles Elme Francatelli (Francatelli 1867)
No. 819.- MARROW TOAST A LA VICTORIA.
Procure a marrow-bone, or get the butcher to break the the bones you - as this is rather an awkward affair for ladies; cat the marrow into small pieces the size of a filbert and just parboil them in boiling water with a little salt for one minute; it must then be instantly
drained upon a sieve, seasoned with a little chopped parsley, pepper and salt, lemon-juice, and a mere suspicion of shallot; toss lightly altogether, spread it out upon squares of hot crisp dry toast, and serve immediately.
Note. Marrow toast used to be eaten every day at dinner by the Queen at the time when I had the honour of waiting on Her Majesty.
See: Marrow Toast
For other marrow dishes, see: Bone Marrow
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