Source: Enlitened Kosher Cooking by Nechama Cohen

molded veal marrow and garlic.

Servings

6 veal bones , with some meat still on them
6 cup cold water , Enough to cover bones plus 3 - 4 extra cups
1 tbsp salt
1 pinch black pepper
2 whole heads of garlic , separated into cloves and peeled
2 tbsp paprika
1 eggs , hard boiled (optional)

1 Place bones in a large pot. Cover with cold water and bring to a boil for no more than 3 minutes. Spill contents into the sink and rinse pot and bones well.
2 Put bones back into the pot. Completely cover them with water, adding an extra 3-4 cups. Add half the salt and garlic, setting aside 5-6 garlic cloves for later.
3 Bring to a boil. Lower heat and simmer for 4-6 hours, until the meat on the bones is very soft.
4 With a slotted spoon, move the bones to a large bowl and let them cool. Separate all the meat marrow from the bones. Finely chop this together with the leftover garlic.
5 This can be done using a chopping knife and wooden bowl, or a food processor with the knife blade. Pulse so that meat does not get chopped to the extent that it becomes pasty.
6 Return meat mixture to liquid in the pot with remaining salt, pepper and paprika.
7 Boil for a few minutes. Pour into 4-5 loaf pans or containers. Cool and refrigerate or freeze.

When partially set, place a few slices of hard boiled egg on top. Sprinkle with paprika.