Let the large ends of the bones be sawed by the butcher, so that when they are dished they may stand upright; and if it can be done conveniently, let them be placed in the same manner in the vessel in which they are boiled. Put a bit of paste, made with flour and water, over the ends where the marrow is visible, and tie a cloth tightly over them; take the paste off before the bones are sent to table, and serve them, placed upright in a napkin, with slices of dry toasted bread, apart. When not wanted for immediate use, they may be partially boiled, and set into a cool place, where they will remain good for many days.
Large marrow bones, 2 hours; moderate sized, 1 1/2 hour. To keep: boil them 1 1/2 hour, and from 1/2 to 3/4 hour more when wanted for table.
When the bones have been sawed to the length of a deep pie dish, wash and wipe them dry, lay them into it, and cover them entirely with a good batter. Send them to a moderate oven for an hour or more, and serve them in the batter.
Take the marrow from the bones while it is as fresh as possible; cut it small, put it into a very clean jar, and melt it with a gentle heat, either in a pan of water placed over the fire, or at the mouth of a cool oven; strain it through a muslin, let it settle for a minute or two, and pour it, clear of sediment, into small jars. Tie skins, or double folds of thick paper, over them as soon as the marrow is cold, and store it in a cool place. It will remain good for months.