Bone marrow is more than just fat. It’s a lusciously rich substance that, in addition to fat, contains protein and iron. A large roasted bone, or one boiled to flavor a soup, is full of marrow waiting to be scraped out and spread onto toast. “My dad used to broil steaks that had lots of marrow, then he would spread the marrow on the bread, dip them in the drippings from the steak and broil them lightly,” says danhole. “Boy was that good eating!” Indeed, it’s delicious, but very rich, says Toadberry. Today, at least in the United States, eating marrow has become somewhat unusual—but don’t let that stop you. Go to your butcher now.

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