Marrow Blanched from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Split the marrowbone, take out the marrow, and put it in cold water with a pinch of salt; let it scald and put it at once in cold water till wanted.
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Cooking tools:
- Cutting knife
- Saucepan
- Colander
- Mixing bowl
- Slotted spoon
- Cutting board
Ingredients
- marrowbone
- cold water
- marrow
- salt
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