The Making of Another Marrow

Take lamb's brains and add to them fresh clarified butter, eggs and fresh milk with some sugar; stuff them in intestines and hang them up. For some rulers there have been prepared glass vessels that seem from their shape to be tibias or other bones, and when [the stuffing] has just been mixed, insert it into these receptacles. Put it in a pot with water and salt and all that is necessary for the dish made with it; cook it until you know that the marrow has been done and thickened inside its container-this can be seen from outside the glass. Take it out and remove the dough from the tops of the containers, empty what is in them and serve it.