Let the butcher break up a marrow-bone. Take out the marrow in as large
pieces as possible, and put them into a stewpan with a little boiling
water, rather highly salted. When the marrow has boiled for a minute,
drain the water away through a fine strainer. Have ready a slice of
lightly-toasted bread, place the marrow on it, and put it into a Dutch
oven before the fire for five minutes, or until it is done. Sprinkle
over it a little pepper and salt, and a small teaspoonful of parsley,
chopped fine. The toast must be served very hot.