Instructions: My cookbook, dated 1861 gives a recipe for boiled bones: "Boiled Bones"

Ingredients: Bones, a small piece of common paste, a floured cloth. Mode: Have the bones neaty sawed into convenient sizes and cover the ends with a small piece of common crust, made with flour and water. Over this tie a floured cloth, and place them upright in a saucepan of boiling water, taking care there is sufficient to cover the bones. Boil them for 2 hours, remove the cloth and paste, and serve them upright on a napkin with dry toast. Many persons clear the marrow from the bones after they are cooked, spread it over a slice of toast and add a seasoning of pepper; when served in this manner, it must be very expeditiously sent to the table, as it so soon gets cold.

Time: 2 hours. Seasonable at any time.

Note: Marrow bones
may be baked after preparing them as in the preceding recipe; they should be laid in a deep dish and baked for 2 hours." Hope this answers your question.

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