Open two fine marrow bones by setting them upright on the table, the narrow part on top, and with a sharp blow of the hatchet cleaving them in two, striking on one side only. Remove the marrow, put it into fresh salted water, and let it remain in for one hour. Then take it up, drain, and cut it into slices. Heat half a pint of

Madeira sauce (No. 185), add the pieces of marrow, and let it boil up once with a few drops of tarragon-vinegar. Serve with the slices of marrow on top.