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. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER From the MealMaster recipe list. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (19g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0.4mg||0 %|
|Total Carbohydrate 18.7g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 18.7g|
|Protein 0g||0 %|
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Calories per serving: 73
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