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Marrow bones

Marrow bones are sawn into 8 cm lengths, scraped and rinsed, the ends sealed with a flour-and-water dough, the bones tied in a floured cloth and boiled 1.5–2 hours in thin meat stock or bouillon. Served at once standing upright on a platter with a warm napkin and toasted white bread.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 189 (falt i det fri)

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About the dish

Marrow bones with toasted bread were a delicacy in older Norwegian and European bourgeois cooking. The dough plugs and the cloth keep the marrow from boiling out of the bone.

How to make it

  1. 1

    Prepare the bones

    Saw the marrow bones into suitable lengths, about 8 cm. Scrape the outside of the bones and rinse them in cold water.

  2. 2

    Seal the ends

    Make a dough of flour and water and cover each end of the bones with dough.

  3. 3

    Tie up

    Tie the bones into a well-wrung-out, floured cloth.

  4. 4

    Boil

    Boil the bones in thin meat stock, or in 2 liters of water with 4 bouillon cubes, for 1 1/2–2 hours.

  5. 5

    Plating

    Remove the cloth and dough, stand the bones upright on a platter covered with a warm napkin and serve immediately with toasted white bread.

Changes from the original

Bouillon cubes are kept as an alternative to meat stock. "Tøi" has been modernized to a clean cotton/cheesecloth cloth. Quantities are not given in the original and have been estimated per serving.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 189) → Modernised~80% of the text changedremovedadded
Marvben mel 8 stk margbein (saget i ca. 8 cm lengder). hvetemel (til deig og til å mele kledet). vann (til deigen). 2 l kjøttkraft (tynn, eller vann med 4 buljongterninger). ristet franskbrød Marvben sages over loff (til servering). salt. Sag margbeina i passende længder, lengder, ca. 8 cm. lange. Benene skrapes Skrap beina utvendig og skylles skyll dem i koldt vand. Hver ende dækkes med kaldt vann.. Lag en deig, laget deig av mel og vand, vann og benene bindes derefter ind dekk hver ende av beina med deig.. Bind beina inn i et godt utvandet, uttrukket, melet stykke tøi; kokes derefter klede.. Kok beina i tynd kjøtkraft tynn kjøttkraft, eller i 2 liter vand og vann med 4 maggibuljongterninger buljongterninger, i 1 1/2—2 timer. Naar de er kokt, fjernes tøi 1/2–2 timer.. Fjern klede og deig, og benene anrettes opreist paa sett beina oppreist på et fat, dækket fat dekket med en varm serviet. Serveres øieblikkelig serviett og server øyeblikkelig med ristet franskbrød. loff.

Note on Modernised

Buljongterninger er beholdt som alternativ til kjøttkraft. «Tøi» er modernisert til et rent klede av bomull/osteklede. Mengder er ikke oppgitt i originalen og er anslått per porsjon.

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Frequently asked questions

How long should the marrow bones be sawn, and how long are they boiled?
The bones are sawn into about 8 cm lengths and boiled for 1 1/2–2 hours in thin meat stock or in 2 liters of water with 4 bouillon cubes.
Why are the ends covered with dough and cloth?
A dough of flour and water is sealed over each end, and the bone is tied into a soaked, floured cloth. This keeps the marrow from boiling out of the bone. The dough and cloth are removed before serving.
How are marrow bones served?
The bones are stood upright on a platter covered with a warm napkin and served immediately with toasted white bread.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), p. 189.

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