The 1901 Cookbook Archive
No. 738 — Amorettes — Bone Marrow
English historical translation of Molokhovets recipe No. 738 from the 1901 Russian cookbook, retaining original methods and measures.
Lower marrow taken from ox bones into boiling water for the briefest time, then lift out with a slotted spoon and slice.
Put into a saucepan and barely cover with broth. Add salt and ½ spoonful of butter, then bring to a boil over high heat.
When lightly browned, lift out and use to garnish spinach, sorrel, peas and other dishes.
Historical editorial note: The source describes a very brief scalding of marrow; modern food-safety practices for animal products take precedence.
Original source: Read Russian recipe No. 738. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.