Have the bones cut between 2 and 4 inches in length. Wash and wipe them dry. Make a stiff dough of flour and water, roll it out until about 1/4-inch thick. Cut pieces of the dough into 2-inch squares, and with these cover the ends of the bones.
Pin the bones in a piece of cloth, put them in a stewpan, and cover with boiling water. Let them boil for 1 hour. Take them up, and remove the cloth and paste, and place the bone on a piece of hot toast. Use salt, and cayenne, or black pepper to taste.