_Ingredients._—1 breakfast-cupful of vermicelli, 2 tablespoonfuls of
marmalade, ¼ lb. of raisins, sugar to taste, 3 eggs, milk. _Mode._—Pour
some boiling milk on the vermicelli, and let it remain covered for 10
minutes; then mix with it the marmalade, stoned raisins, sugar, and
beaten eggs. Stir all well together, put the mixture into a buttered
mould, boil for 1½ hour, and serve with custard sauce. _Time._—1½ hour.
_Average cost_, 1_s._ _Sufficient_ for 5 or 6 persons. _Seasonable_ at
any time.
MARROW-BONES, Boiled.
_Ingredients._—Bones, a small piece of common paste, a floured 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 the bones upright in
a saucepan of boiling water, taking care there is sufficient to cover
them. 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.
MARROW DUMPLINGS, to serve with Roast Meat, in Soup, with Salad, &c.
(_German Recipe._)
_Ingredients._—1 oz. of beef marrow, 1 oz. of butter, 2 eggs, 2 penny
rolls, 1 teaspoonful of minced onion, 1 teaspoonful of minced parsley,
salt and grated nutmeg to taste. _Mode._—Beat the marrow and butter
together to a cream; well whisk the eggs, and add these to the other
ingredients. When they are well stirred, put in the rolls, which should
previously be well soaked in boiling milk, strained, and beaten up with
a fork. Add the remaining ingredients, omitting the minced onion where
the flavour is very much disliked, and form the mixture into small
round dumplings. Drop these into boiling broth, and let them simmer
for about 20 minutes or ½ hour. They may be served in soup, with roast
meat, or with salad, as in Germany, where they are more frequently sent
to table than in this country. They are very good. _Time._—20 minutes
to ½ hour. _Average cost_, 6_d._ _Sufficient_ for 7 or 8 dumplings.
_Seasonable_ at any time.
MARROW PUDDING, Baked or Boiled.
_Ingredients._—½ pint of bread-crumbs, 1½ pint of milk, 6 oz. of
marrow, 4 eggs, ¼ lb. of raisins or currants, or 2 oz. of each; sugar
and grated nutmeg to taste. _Mode._—Make the milk boiling, pour it
hot on to the bread-crumbs, and let these remain covered for about
½ hour; shred the marrow, beat up the eggs, and mix these with the
bread-crumbs; add the remaining ingredients, beat the mixture well, and
either put it into a buttered mould and boil it for 2½ hours, or put it
into a pie-dish edged with puff-paste, and bake for rather more than
¾ hour. Before sending it to table, sift a little pounded sugar over,
after being turned out of the mould or basin. _Time._—2½ hours to boil,
¾ hour to bake. _Average cost_, 1_s._ 2_d._ _Sufficient_ for 5 or 6
persons. _Seasonable_ at any time.