| How To Cook: |
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1. Cut each marrow into two or three pieces lengthways.
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2. Fry the marrow in the butter, drain and then fry the meat with the onions and pine kernels.
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3. Divide the meat into two portions; put one over the bottom of a saucepan, cover with fried marrow, add the rest of the meat and finish with the remaining marrow.
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4. Sieve the tomatoes, mix the juice with salt, pepper, cinnamon and 1 teacupful of water, pour over the marrow and simmer gently until it is quite tender.
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5. Turn out on to a round dish to serve.
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