How to make bone marrow for one
Eating bone marrow probably goes well back before Nana’s day to the caves when we would feast on the bones of animals. On a recent trip to Paris I watched in amazement as gorgeous, lithe, Parisian women would sit down to a plate of bones, delicately pick out the marrow with a special spoon, smear it on a piece of baguette, then feast. Bone marrow seems to be making a comeback, even it is only in France. This recipe is for the solo bone marrow lovers among us who might not see the worth in baking or boiling bones for the long hours it takes to soften the marrow just for one person. You can make this nifty little dish, which I found in my 1895 edition of Nelson’s Home Comforts. And what a comforting dish it is.
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|1||Beef marrow, chopped into chunks by a butcher|
|1 slice||White bread, such as sourdough|
|1 tsp||Parsley, finely chopped|
|1 to taste||Salt & freshly ground pepper|
- This job gets easier the more you do it. Get a teaspoon and scoop out the marrow, which is in the middle of the bones. My bone furnished about half a cup of marrow.
- In the bottom a small saucepan, put about 5cm of water and bring to the boil. Toss the marrow in and continue to boil for about a minute. You will be able to tell it’s cooked because any blood on it will turn brown and the marrow pieces plump up. Drain.
- Meanwhile, toast your bread so it’s nice and crisp. Place the marrow on top and put under a grill until it’s hot and starts bubbling. Sprinkle with parsley and salt and pepper, and devour while it’s still hot.
This dish is best matched with
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