This recipe came recently from over the seas. Procure a marrow bone and get the butcher to break it. Cut the marrow into small pieces the size of a filbert and parboil them in salted boiling water for one minute. Drain immediately on a sieve, season with chopped parsley, pepper, salt, a squeeze of lemon juice and a small quantity of shallot. Toss together and serve in squares of hot dry toast. This dish was served every day at luncheon to the aged Queen Victoria on account of its nutritive quality and her liking for it as an entree at her midday meal.