Marrow-bones worth dressing in this manner are those only which come out of the centre of a round of beef, or from any part of the legs or shins; they should be sawed into halves crosswise, the thick ends chopped into shape, so as to make them stand straight, the open end of each bone covered with flour-and-water paste: the bones, placed upright in a deep stewpan containing hot water reaching half way up the bones, are to be boiled covered with the stewpan lid for about half an hour; when done, remove the paste, envelop each bone with a napkin or cut paper, and send to table accompanied by hot crisp dry toast.