Procure a marrow-bone, or get the butcher to break the bone for you—as this is rather an awkward affair for ladies; cut the marrow into small pieces the size of a filbert, and just parboil them in boiling water with a little salt for one minute; it must then be instantly drained upon a sieve, seasoned with a little chopped parsley, pepper and salt, lemon-juice, and a mere suspicion of shalot; toss lightly altogether, spread it out upon squares of hot crisp dry toast, and serve immediately.
Note.—Marrow toast used to be eaten every day at dinner by the Queen at the time when I had the honour of waiting on Her Majesty.