Bone marrow

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration VIII. Retter til koldt bord, s. 128 (falt i det fri)

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1
Boil the marrow
Cut the marrow into pieces that are not too small. Put them into the boiling water and lift them out with a slotted spoon after 5–10 minutes.
2
Season
When the marrow pieces are dry, immediately toss them in the mixed salt, pepper and finely chopped parsley. Sprinkle with the lemon juice.
3
Serve
Serve on slices of toasted bread, cut into triangles or cut out with round cutters.

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