Marrow is a soft, fatty substance obtained from long bones, mainly beef, called marrow bones. The bones are sawn into 6- to 8-inch lengths – your butcher will do this – and each end is sealed with a flour and water paste. They are then wrapped in cheesecloth or muslin and boiled for 1 ½ to 2 hours. The bones are served wrapped in napkins, with hot toast, as an appetizer. The marrow is scooped out at the table with a marrow scoop, and spread on the toast.
Marrow can be removed from the bones by the butcher and cut into thick slices. It is then poached or steamed and used as a garnish for meat, as a first course, or to flavour soups, sauces and stews.