marrow-msg - 10/10/08
਀ഊGetting bone marrow. Dishes with bone marrow in them.
਀ഊNOTE: See also the files: puddings-msg, organ-meats-msg, HC-butchers-art, butchering-msg, butch-goat-art, pig-to-sausag-art, blood-dishes-msg.
਀ഊ************************************************************************
਀一伀吀䤀䌀䔀 ⴀഊ
਀吀栀椀猀 昀椀氀攀 椀猀 愀 挀漀氀氀攀挀琀椀漀渀 漀昀 瘀愀爀椀漀甀猀 洀攀猀猀愀最攀猀 栀愀瘀椀渀最 愀 挀漀洀洀漀渀 琀栀攀洀攀 琀栀愀琀 䤀  栀愀瘀攀 挀漀氀氀攀挀琀攀搀 昀爀漀洀 洀礀 爀攀愀搀椀渀最 漀昀 琀栀攀 瘀愀爀椀漀甀猀 挀漀洀瀀甀琀攀爀 渀攀琀眀漀爀欀猀⸀ 匀漀洀攀 洀攀猀猀愀最攀猀 搀愀琀攀 戀愀挀欀 琀漀 ㄀㤀㠀㤀Ⰰ 猀漀洀攀 洀愀礀 戀攀 愀猀 爀攀挀攀渀琀 愀猀 礀攀猀琀攀爀搀愀礀⸀ഊ
਀吀栀椀猀 昀椀氀攀 椀猀 瀀愀爀琀 漀昀 愀 挀漀氀氀攀挀琀椀漀渀 漀昀 昀椀氀攀猀 挀愀氀氀攀搀 匀琀攀昀愀渀✀猀 䘀氀漀爀椀氀攀最椀甀洀⸀ 吀栀攀猀攀 昀椀氀攀猀 愀爀攀 愀瘀愀椀氀愀戀氀攀 漀渀 琀栀攀 䤀渀琀攀爀渀攀琀 愀琀㨀 栀琀琀瀀㨀⼀⼀眀眀眀⸀昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ
਀䤀  栀愀瘀攀 搀漀渀攀  愀 氀椀洀椀琀攀搀 愀洀漀甀渀琀  漀昀  攀搀椀琀椀渀最⸀ 䴀攀猀猀愀最攀猀 栀愀瘀椀渀最 琀漀 搀漀  眀椀琀栀 猀攀瀀愀爀愀琀攀 琀漀瀀椀挀猀  眀攀爀攀 猀漀洀攀琀椀洀攀猀 猀瀀氀椀琀 椀渀琀漀 搀椀昀昀攀爀攀渀琀 昀椀氀攀猀 愀渀搀 猀漀洀攀琀椀洀攀猀 攀砀琀爀愀渀攀漀甀猀 椀渀昀漀爀洀愀琀椀漀渀 眀愀猀 爀攀洀漀瘀攀搀⸀ 䘀漀爀 椀渀猀琀愀渀挀攀Ⰰ 琀栀攀  洀攀猀猀愀最攀 䤀䐀猀  眀攀爀攀 爀攀洀漀瘀攀搀 琀漀 猀愀瘀攀 猀瀀愀挀攀 愀渀搀 爀攀洀漀瘀攀 挀氀甀琀琀攀爀⸀ഊ
਀吀栀攀 挀漀洀洀攀渀琀猀 洀愀搀攀 椀渀 琀栀攀猀攀 洀攀猀猀愀最攀猀 愀爀攀 渀漀琀 渀攀挀攀猀猀愀爀椀氀礀 洀礀 瘀椀攀眀瀀漀椀渀琀猀⸀ 䤀 洀愀欀攀  渀漀 挀氀愀椀洀猀  愀猀  琀漀 琀栀攀 愀挀挀甀爀愀挀礀  漀昀  琀栀攀 椀渀昀漀爀洀愀琀椀漀渀  最椀瘀攀渀  戀礀 琀栀攀 椀渀搀椀瘀椀搀甀愀氀 愀甀琀栀漀爀猀⸀ഊ
਀倀氀攀愀猀攀  爀攀猀瀀攀挀琀 琀栀攀 琀椀洀攀  愀渀搀  攀昀昀漀爀琀猀 漀昀  琀栀漀猀攀 眀栀漀 栀愀瘀攀 眀爀椀琀琀攀渀  琀栀攀猀攀 洀攀猀猀愀最攀猀⸀ 吀栀攀  挀漀瀀礀爀椀最栀琀 猀琀愀琀甀猀  漀昀 琀栀攀猀攀 洀攀猀猀愀最攀猀  椀猀  甀渀挀氀攀愀爀  愀琀 琀栀椀猀 琀椀洀攀⸀ 䤀昀  椀渀昀漀爀洀愀琀椀漀渀  椀猀  瀀甀戀氀椀猀栀攀搀  昀爀漀洀  琀栀攀猀攀  洀攀猀猀愀最攀猀Ⰰ 瀀氀攀愀猀攀 最椀瘀攀 挀爀攀搀椀琀 琀漀 琀栀攀 漀爀椀最椀渀愀琀漀爀⠀猀⤀⸀ഊ
਀吀栀愀渀欀 礀漀甀Ⰰഊ    Mark S. Harris                  AKA:  THLord Stefan li Rous
਀                                          匀琀攀昀愀渀 愀琀 昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ************************************************************************
਀ഊDate: Thu, 27 Nov 1997 03:32:14 -0400
਀䘀爀漀洀㨀 倀栀椀氀椀瀀 ☀ 匀甀猀愀渀 吀爀漀礀 㰀琀爀漀礀 愀琀 愀猀愀渀⸀挀漀洀㸀ഊSubject: Re: SC - Marrow
਀ഊJames L. Matterer wrote:
਀㸀  䌀愀渀 愀渀礀漀渀攀 最椀瘀攀 洀攀 愀搀瘀椀挀攀 漀渀 琀栀攀 愀瘀愀椀氀愀戀椀氀椀琀礀 漀昀 洀愀爀爀漀眀Ⰰ 漀爀 眀栀愀琀 愀 最漀漀搀ഊ> substitute may be? The dish I'm re-creating is "A bake Mete Ryalle" from
਀㸀 䄀甀猀琀椀渀✀猀 吀眀漀 ㄀㔀琀栀 挀⸀ 䌀漀漀欀攀爀礀ⴀ䈀漀漀欀猀Ⰰ 瀀 㔀㔀Ⰰ 眀栀椀挀栀 挀愀氀氀猀 昀漀爀 ∀挀爀漀洀礀搀 䴀愀爀漀眀∀ഊ> (crumbled marrow), as well as a "gobet of marow."
਀ഊMarrow is found inside certain large bones. For practical cookery
਀瀀甀爀瀀漀猀攀猀Ⰰ 琀栀攀 琀栀椀渀最 琀漀 最攀琀 椀猀 愀 戀攀攀昀 漀爀 瘀攀愀氀 猀栀愀渀欀 戀漀渀攀⸀ 夀漀甀 挀愀渀 最攀琀 漀渀攀ഊfrom either a butcher shop or the supermarket butcher. This may involve
਀瀀甀爀挀栀愀猀椀渀最 琀栀攀 愀挀琀甀愀氀 猀栀愀渀欀 ⠀眀椀琀栀 琀栀攀 洀攀愀琀 漀渀 椀琀Ⰰ 椀渀 漀琀栀攀爀 眀漀爀搀猀⤀Ⰰ 漀爀ഊthe butcher may have stripped bones on hand. If he doesn't, see if he
਀栀愀猀 攀椀琀栀攀爀 瘀攀愀氀 猀栀愀渀欀猀 挀甀琀 昀漀爀 漀猀猀漀 戀甀挀挀漀Ⰰ 漀爀 洀漀爀攀 挀漀洀洀漀渀氀礀Ⰰ 琀栀攀 挀甀琀 漀昀ഊbeef generally called "soup meat", which is just sliced beef shank, bone
਀愀渀搀 愀氀氀⸀ 䈀攀攀昀 猀栀愀渀欀 洀攀愀琀 椀猀 爀攀氀愀琀椀瘀攀氀礀 椀渀攀砀瀀攀渀猀椀瘀攀Ⰰ 愀渀搀 洀愀欀攀猀 眀漀渀搀攀爀昀甀氀ഊstews.
਀ഊIf you explain to the butcher (assuming he is reasonable, decent, and
਀栀愀猀 琀栀攀 琀椀洀攀Ⰰ 愀氀氀 漀昀 眀栀椀挀栀 愀爀攀 瀀愀爀琀椀愀氀氀礀 挀漀渀琀椀渀最攀渀琀 漀渀 栀漀眀 愀渀搀 眀栀攀渀 礀漀甀ഊapproach him) you may be able to get stripped beef or veal shank bones,
਀攀椀琀栀攀爀 昀漀爀 昀爀攀攀Ⰰ 漀爀 猀漀洀攀 瘀攀爀礀 渀漀洀椀渀愀氀 昀攀攀Ⰰ 愀渀搀 琀栀攀 戀甀琀挀栀攀爀 洀椀最栀琀 攀瘀攀渀 戀攀ഊwilling to segment or split the bones on a bandsaw for you, to
਀昀愀挀椀氀椀琀愀琀攀 爀攀洀漀瘀愀氀 漀昀 琀栀攀 洀愀爀爀漀眀⸀ ⠀䴀礀 攀砀瀀攀爀椀攀渀挀攀 栀愀猀 戀攀攀渀 琀栀愀琀 洀礀ഊbutcher loves to get involved in any "crazy, harebrained scheme" I care
਀琀漀 瀀爀漀瀀漀猀攀Ⰰ 戀攀挀愀甀猀攀 栀攀 最攀琀猀 琀椀爀攀搀 漀昀 眀攀椀最栀椀渀最 漀甀琀 栀愀洀戀甀爀最攀爀 愀氀氀 搀愀礀Ⰰ 愀渀搀ഊthrives on challenge.)
਀ഊIf the bones are cut into short segments, you can go in with a
਀琀栀椀渀ⴀ戀氀愀搀攀搀 欀渀椀昀攀 琀漀 爀攀洀漀瘀攀 琀栀攀 洀愀爀爀漀眀Ⰰ 漀爀 礀漀甀 挀愀渀 戀氀愀渀挀栀 琀栀攀 戀漀渀攀猀 椀渀ഊboiling water for a minute or two, which will loosen the marrow to the
਀瀀漀椀渀琀 眀栀攀爀攀 椀琀 眀椀氀氀 猀氀椀瀀 漀甀琀 渀椀挀攀氀礀⸀ 䤀昀 琀栀攀 戀漀渀攀 椀猀 猀瀀氀椀琀Ⰰ 礀漀甀 挀愀渀ഊpretty much go in with a spoon and scoop it out.
਀ഊAs for a substitute, I suppose the closest would be beef or veal suet,
਀瀀愀爀戀漀椀氀攀搀 戀攀昀漀爀攀 甀猀椀渀最⸀ 吀栀攀 琀攀砀琀甀爀攀 眀漀甀氀搀 戀攀 愀 戀椀琀 搀椀昀昀攀爀攀渀琀Ⰰ 愀渀搀 琀栀攀ഊflavor not as rich, but the effect would be somewhat similar. Suet would
਀瀀爀漀戀愀戀氀礀 洀愀欀攀 愀 戀攀琀琀攀爀 猀甀戀猀琀椀琀甀琀攀 昀漀爀 琀栀攀 挀爀甀洀戀氀攀搀 洀愀爀爀漀眀 琀栀愀渀 昀漀爀 氀愀爀最攀ഊchunks. I recommend grating it. 
਀ഊAdamantius
਀ഊ
਀䐀愀琀攀㨀 匀愀琀Ⰰ ㈀㤀 一漀瘀 ㄀㤀㤀㜀 　㘀㨀㔀㈀㨀㄀㤀 ⴀ　㔀　　ഊFrom: margali <margali at 99main.com>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䴀愀爀爀漀眀ഊ
਀䨀愀洀攀猀 䰀⸀ 䴀愀琀琀攀爀攀爀 眀爀漀琀攀㨀ഊ>  Can anyone give me advice on the availability of marrow, or what a good
਀㸀 猀甀戀猀琀椀琀甀琀攀 洀愀礀 戀攀㼀 吀栀攀 搀椀猀栀 䤀✀洀 爀攀ⴀ挀爀攀愀琀椀渀最 椀猀 ∀䄀 戀愀欀攀 䴀攀琀攀 刀礀愀氀氀攀∀ 昀爀漀洀ഊ> Austin's Two 15th c. Cookery-Books, p 55, which calls for "cromyd Marow"
਀㸀 ⠀挀爀甀洀戀氀攀搀 洀愀爀爀漀眀⤀Ⰰ 愀猀 眀攀氀氀 愀猀 愀 ∀最漀戀攀琀 漀昀 洀愀爀漀眀⸀∀ഊ>
਀㸀 䴀愀猀琀攀爀 䠀甀攀渀⼀䨀椀洀 䴀愀琀琀攀爀攀爀ഊ
਀椀昀 洀攀洀漀爀礀 猀攀爀瘀攀猀Ⰰ 愀渀搀 琀栀椀猀 攀愀爀氀礀 椀渀 琀栀攀 愀洀 漀渀 愀 猀愀琀甀爀搀愀礀Ⰰ 眀椀栀琀栀漀甀琀ഊcoffee i am bordering on amnesiac...i think a vegetable marrow in
਀攀甀爀漀瀀攀愀渀 琀攀爀洀猀 椀猀 愀 昀漀爀洀 漀昀 猀焀甀愀猀栀Ⰰ 愀渀搀 椀 眀漀甀氀搀 猀甀爀洀椀猀攀 愀 最漀戀攀琀 漀昀ഊmarrow may refer to the real thing, winkled out of a suitable bone, beef
਀瀀漀爀欀 漀爀 氀愀洀戀⸀ 漀昀 挀漀甀爀猀攀 琀栀攀 昀椀爀猀琀 洀愀礀 爀攀昀攀爀 琀漀 挀漀漀欀攀搀 洀愀爀爀漀眀 眀栀椀挀栀 椀猀ഊthen crmbled up?
਀愀猀 琀漀 眀栀攀爀攀 琀漀 最攀琀 椀琀Ⰰ 最漀 琀漀 琀栀攀 戀甀琀挀栀攀爀猀 漀爀 眀栀攀爀攀瘀攀爀 礀漀甀 挀愀渀 昀椀渀搀 琀栀攀ഊreally large legbones of a cow[because if you try to get it from the
਀氀椀琀琀氀攀 猀栀愀渀欀 猀攀挀琀椀漀渀猀 椀琀 眀椀氀氀 琀愀欀攀 昀漀爀攀瘀攀爀 琀漀最攀琀 攀渀漀甀最栀崀 愀渀搀 愀猀欀 昀漀爀ഊmarrow bones, marrow is present in ribs and other bones, but the leg
਀戀椀渀攀 猀攀最洀攀渀琀猀 愀爀攀 琀栀攀 攀愀猀椀攀猀琀 琀漀 最攀琀 椀琀 昀爀漀洀⸀ 甀渀氀攀猀猀 椀琀 挀愀氀氀猀 昀漀爀 爀愀眀ഊmarrow, i like to roast the bones and then crack them to pull out the
਀眀栀漀氀攀 瀀椀攀挀攀 愀琀 漀渀挀攀 爀愀琀栀攀爀 琀栀愀渀 琀漀 猀挀漀漀瀀 椀琀 漀甀琀 椀渀 戀椀琀猀⸀ 洀愀爀爀漀眀 椀猀 最漀漀搀ഊto ebnrich soup, and i have a nice attereaux recipe calling for marrow
਀愀渀搀 琀爀甀昀昀氀攀猀 椀渀 愀 渀椀挀攀 戀攀愀爀渀愀椀猀攀 猀愀甀挀攀 挀爀甀洀戀攀搀 愀渀搀 昀爀椀攀搀 琀栀愀琀 椀猀 琀漀 搀椀攀ഊfor.
਀ഊmargali
਀ഊ
਀䐀愀琀攀㨀 匀愀琀Ⰰ ㈀㤀 一漀瘀 ㄀㤀㤀㜀 　㤀㨀㔀㌀㨀㐀㌀ ⴀ　㐀　　ഊFrom: Philip & Susan Troy <troy at asan.com>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䴀愀爀爀漀眀ഊ
਀䨀愀洀攀猀 䰀⸀ 䴀愀琀琀攀爀攀爀 眀爀漀琀攀㨀ഊ> I haven't redacted the recipe yet, but I'm assuming up to at least 1/2 cup
਀㸀 漀昀 洀愀爀爀漀眀 瀀攀爀 瀀椀攀Ⰰ 眀椀琀栀 漀渀攀 瀀椀攀 昀攀攀搀椀渀最 㘀 瀀攀漀瀀氀攀Ⰰ 洀攀愀渀椀渀最 䤀✀氀氀 渀攀攀搀ഊ> (uhm...) 20 or more cups of marrow. Now, I'm not sure of how much marrow
਀㸀 琀漀 攀砀瀀攀挀琀 琀漀 攀砀琀爀愀挀琀 昀爀漀洀 猀栀愀渀欀 戀漀渀攀猀Ⰰ 攀琀挀⸀ 䤀猀 椀琀 爀攀愀猀漀渀愀戀氀攀 琀漀 栀漀瀀攀ഊ> that a local butcher could help me obtain enough?
਀ഊYou'll need from 10-20 marrow bones. The ten estimate assumes you get
਀洀漀猀琀 漀爀 愀氀氀 漀昀 琀栀攀 洀愀爀爀漀眀 昀爀漀洀 攀愀挀栀 戀漀渀攀⸀ 匀漀洀攀琀椀洀攀猀 椀琀 挀愀渀 戀攀 琀爀椀挀欀礀⸀ഊ
਀倀攀爀栀愀瀀猀 椀昀 礀漀甀 愀猀欀 栀椀洀 渀漀眀Ⰰ 栀攀 挀漀甀氀搀 戀攀最椀渀 猀琀漀挀欀瀀椀氀椀渀最 戀漀渀攀猀 椀渀 琀栀攀ഊfreezer for you. The problem with using bones larger than shank bones is
਀琀栀愀琀 瘀攀爀礀 昀攀眀 戀甀琀挀栀攀爀猀 愀爀攀 搀攀愀氀椀渀最 渀漀眀 眀椀琀栀 琀栀攀 爀攀愀氀Ⰰ 漀氀搀ⴀ昀愀猀栀椀漀渀攀搀ഊprimary cuts of meat anymore, so there are fewer and fewer halves of
਀戀攀攀昀 愀渀搀 瘀攀愀氀Ⰰ 漀爀 攀瘀攀渀 猀琀攀愀洀猀栀椀瀀 爀漀甀渀搀猀 ⠀眀栀漀氀攀Ⰰ 漀渀 琀栀攀 嬀琀栀椀最栀崀 戀漀渀攀⤀ഊfrom which marrow can be got. More and more butchers are getting in what
਀甀猀攀搀 琀漀 戀攀 挀愀氀氀攀搀 猀攀挀漀渀搀愀爀礀 挀甀琀猀Ⰰ 眀栀椀挀栀 眀漀甀氀搀渀✀琀 椀渀挀氀甀搀攀 猀漀洀攀 漀昀 琀栀漀猀攀ഊreally large bones. You might find you need to contact a wholesale
਀戀甀琀挀栀攀爀 昀漀爀 琀栀愀琀Ⰰ 愀渀搀 愀 眀栀漀氀攀猀愀氀攀 戀甀琀挀栀攀爀 洀椀最栀琀 渀漀琀 挀漀渀猀椀搀攀爀 猀甀挀栀 愀ഊproject a good use of his time and premises, when he can sell those
਀戀漀渀攀猀 ⠀眀栀椀挀栀 昀攀眀 瀀攀漀瀀氀攀 甀猀甀愀氀氀礀 眀愀渀琀⤀ 琀漀 琀愀氀氀漀眀 爀攀渀搀攀爀椀渀最 瀀氀愀渀琀猀 ⠀洀愀爀爀漀眀ഊis mostly fat anyway).
਀ഊI suggest you start making phone calls and, if necessary, in-person
਀瘀椀猀椀琀猀⸀ 䤀昀 礀漀甀 栀愀瘀攀 愀挀挀攀猀猀 琀漀 愀 最漀漀搀 氀漀挀愀氀 戀甀琀挀栀攀爀Ⰰ 愀猀欀 栀椀猀 愀搀瘀椀挀攀Ⰰഊespecially if you have developed a good working relationship with him.
਀ഊWarning: semi-frivolous advice follows...but not TOO frivolous...
਀ഊIs there any way you can work some shank meat into the rest of your
਀洀攀渀甀㼀 䤀昀 礀漀甀 琀漀氀搀 礀漀甀爀 戀甀琀挀栀攀爀 琀栀愀琀 礀漀甀 渀攀攀搀 ㄀　 瘀攀愀氀 漀爀 戀攀攀昀 猀栀愀渀欀猀ഊ(beef will be less expensive, but there may be more meat on 10 beef
਀猀栀愀渀欀猀 琀栀愀渀 礀漀甀 挀愀渀 甀猀攀㬀 䤀✀搀 最甀攀猀猀 愀 琀漀琀愀氀 漀昀 愀戀漀甀琀 㔀　 漀爀 㘀　 瀀漀甀渀搀猀Ⰰ 漀昀昀ഊthe bone) he'd probably get them for you without blinking an eye, and
਀戀漀渀攀 琀栀攀洀Ⰰ 琀爀椀洀 琀栀攀洀Ⰰ 䄀一䐀 挀爀愀挀欀 琀栀攀 戀漀渀攀猀 栀漀眀攀瘀攀爀 礀漀甀 眀愀渀琀⸀ 䄀渀搀 猀栀愀渀欀ഊmeat makes excellent stew meat and braised roasts.
਀ഊJust a thought. Good luck!
਀䄀搀愀洀愀渀琀椀甀猀ഊ
਀ഊDate: Sat, 29 Nov 1997 17:00:10 -0500
਀䘀爀漀洀㨀 洀愀爀最愀氀椀 㰀洀愀爀最愀氀椀 愀琀 㤀㤀洀愀椀渀⸀挀漀洀㸀ഊSubject: Re: SC - Marrow
਀ഊAlderton, Philippa wrote:
਀㸀 伀䬀Ⰰ 䴀愀爀最愀氀椀ⴀ琀栀攀ⴀ猀瀀漀漀渀ⴀ琀攀愀猀攀Ⰰ 眀栀攀爀攀✀猀 琀栀攀 爀攀挀椀瀀攀㼀 圀栀攀渀 礀漀甀 眀愀欀攀 甀瀀Ⰰ 漀昀ഊ> course.
਀㸀ഊ> : i have a nice attereaux recipe calling for marrow
਀㸀 㨀 愀渀搀 琀爀甀昀昀氀攀猀 椀渀 愀 渀椀挀攀 戀攀愀爀渀愀椀猀攀 猀愀甀挀攀 挀爀甀洀戀攀搀 愀渀搀 昀爀椀攀搀 琀栀愀琀 椀猀 琀漀 搀椀攀ഊ> : for.
਀㸀 㨀ഊ> : margali
਀ഊto make it easier, get a set of those canape cutters, they cut out
਀氀椀琀琀氀攀 猀焀甀愀爀攀猀Ⰰ 挀椀爀挀氀攀猀 愀渀搀 漀琀栀攀爀 昀甀渀欀礀 猀栀愀瀀攀猀⸀ഊ6" bamboo skewers, soaked in water
਀愀 戀漀眀氀 漀昀 昀椀渀攀 戀爀攀愀搀 挀爀甀洀戀猀Ⰰ 椀 爀攀挀漀洀洀攀渀搀 戀爀椀漀挀栀攀Ⰰ 昀漀爀 琀栀攀 攀最最礀 猀眀攀攀琀 琀愀猀琀攀ഊa bowl of cold bearnaise sauce
਀愀 搀攀攀瀀 昀爀礀椀渀最 瀀漀琀ⴀ昀爀礀 戀愀戀礀 椀猀 漀欀Ⰰ 椀 栀愀瘀攀 愀 渀椀挀攀 琀攀昀愀氀 爀漀琀椀ഊ
਀琀愀欀攀 琀栀攀 眀栀漀氀攀 琀爀甀昀昀氀攀Ⰰ 猀氀椀挀攀 琀栀椀渀氀礀 椀渀琀漀 爀漀甀渀搀猀Ⰰ ✀挀漀漀欀椀攀 挀甀琀✀ 椀渀 愀 爀漀甀渀搀 猀栀愀瀀攀ഊtake cooked whole marrow that has been chilled to firm up, slice into
਀㄀⼀㐀 漀爀 ㄀⼀㌀∀ 猀氀椀挀攀猀Ⰰ ∀挀漀漀欀椀攀 挀甀琀∀ 椀渀琀漀 爀漀甀渀搀猀 愀猀 眀攀氀氀⸀ഊi suppose you could substitute a portobello for the marrow for those veggies amoung us
਀琀栀爀攀愀搀 琀栀攀 琀爀甀昀昀氀攀 愀渀搀 洀愀爀爀漀眀 爀漀甀渀搀猀 漀渀琀漀 愀 猀欀攀眀攀爀Ⰰ 爀漀氀氀 椀渀 琀栀攀 猀愀甀挀攀Ⰰഊthen in the crumbs and drop into the hot oil.
਀ഊafter the crumbs have browned nicely[this is on the order of fried ice
਀挀爀攀愀洀崀 琀愀欀攀 漀甀琀 愀渀搀 挀愀爀攀昀甀氀氀礀 爀攀瀀氀愀挀攀 琀栀攀 戀愀洀戀漀漀 猀欀攀眀攀爀猀 眀椀琀栀 愀挀琀甀愀氀ഊatteraux skewers if you have them.
਀ഊattereaux are garnishes classically, which became hors-d'oeuvres.
਀甀猀攀 愀 爀攀愀氀氀礀 昀愀渀挀礀 洀漀氀搀 琀漀 洀愀欀攀 愀 瀀漀氀攀渀琀愀 漀爀 爀椀挀攀 洀漀氀搀Ⰰ 猀琀椀挀欀 琀栀攀猀攀 椀渀ഊdecoratively and serve to the table as an assiette voulonte, or if you
਀栀愀瘀攀 琀栀攀 爀攀愀氀氀礀 猀洀愀氀氀 戀甀渀搀氀攀琀 洀漀氀搀嬀琀栀攀礀 洀愀欀攀 愀 ㌀∀搀椀愀 洀椀渀椀 戀甀渀搀琀 眀椀琀栀漀甀琀ഊa hole in the middle] you could make the mini mold of soubise of rice,
਀挀甀琀 琀栀攀 猀欀攀眀攀爀 猀栀漀爀琀Ⰰ 猀漀 椀琀 昀椀琀猀 渀椀挀攀氀礀 漀渀 琀漀瀀 漀昀 琀栀攀 爀椀挀攀 氀甀洀瀀Ⰰ 瀀椀瀀攀 愀ഊthickened paste of peas or artichoke base[not the pickled heart, but the
਀愀挀琀甀愀氀 昀爀攀猀栀氀礀 挀漀漀欀攀搀 戀愀猀攀 椀渀 猀攀愀猀漀渀崀 愀爀漀甀渀搀 琀栀攀 戀漀琀琀漀洀 愀渀搀 愀爀漀甀渀搀 眀栀攀爀攀ഊthe skewer is stuck in, and add little savory mini madelaines[scallop
਀猀栀攀氀氀 猀栀愀瀀攀搀 猀瀀漀渀最攀 挀漀漀欀椀攀猀崀 搀攀挀漀爀愀琀椀瘀攀氀礀⸀⸀⸀眀栀愀琀攀瘀攀爀 昀氀漀愀琀猀 礀漀甀爀 戀漀愀琀⸀ഊ
਀椀 猀甀瀀瀀漀猀攀 椀昀 礀漀甀 眀攀爀攀 爀攀愀氀 瀀漀漀爀Ⰰ 礀漀甀 挀漀甀氀搀 猀甀戀猀琀椀琀甀琀攀 瀀漀爀琀漀戀攀氀氀漀猀ഊbrushed with olive oil infused with truffles for the truffles...
਀ഊmargali
਀ഊ[you can make almost anything into an attereaux, just trim it
਀搀攀挀漀爀愀琀椀瘀攀氀礀 漀渀琀漀 琀栀椀渀 爀漀甀渀搀猀 漀爀 猀焀甀愀爀攀猀Ⰰ 氀愀礀攀爀 愀 戀甀渀挀栀 漀昀 搀椀昀昀攀爀攀渀琀ഊthings together roll in a white sauce and then crumbs and deep fry. yes,
਀椀 栀愀瘀攀 愀挀琀甀愀氀氀礀 攀瘀攀渀 瀀攀攀氀攀搀 挀漀挀欀✀猀 挀漀洀戀猀 愀渀搀 甀猀攀搀 琀栀攀洀⸀ 礀攀挀挀栀⸀崀ഊ
਀ഊDate: Tue, 02 Dec 1997 08:12:59 -0500
਀䘀爀漀洀㨀 洀愀爀最愀氀椀 㰀洀愀爀最愀氀椀 愀琀 㤀㤀洀愀椀渀⸀挀漀洀㸀ഊSubject: Re: SC - Marrow, now longer post
਀ഊMorgan wrote:
਀ഊ> > > : margali wrote:
਀㸀ഊ> > attereaux are garnishes classically, which became hors-d'oeuvres.
਀㸀 㸀 甀猀攀 愀 爀攀愀氀氀礀 昀愀渀挀礀 洀漀氀搀 琀漀 洀愀欀攀 愀 瀀漀氀攀渀琀愀 漀爀 爀椀挀攀 洀漀氀搀Ⰰ 猀琀椀挀欀 琀栀攀猀攀 椀渀ഊ> > decoratively and serve to the table as an assiette voulonte, or if you
਀㸀 㸀 栀愀瘀攀 琀栀攀 爀攀愀氀氀礀 猀洀愀氀氀 戀甀渀搀氀攀琀 洀漀氀搀嬀琀栀攀礀 洀愀欀攀 愀 ㌀∀搀椀愀 洀椀渀椀 戀甀渀搀琀 眀椀琀栀漀甀琀ഊ> > a hole in the middle] you could make the mini mold of soubise of rice,
਀㸀 㸀 挀甀琀 琀栀攀 猀欀攀眀攀爀 猀栀漀爀琀Ⰰ 猀漀 椀琀 昀椀琀猀 渀椀挀攀氀礀 漀渀 琀漀瀀 漀昀 琀栀攀 爀椀挀攀 氀甀洀瀀Ⰰ 瀀椀瀀攀 愀ഊ> > thickened paste of peas or artichoke base[not the pickled heart, but the
਀㸀 㸀 愀挀琀甀愀氀 昀爀攀猀栀氀礀 挀漀漀欀攀搀 戀愀猀攀 椀渀 猀攀愀猀漀渀崀 愀爀漀甀渀搀 琀栀攀 戀漀琀琀漀洀 愀渀搀 愀爀漀甀渀搀 眀栀攀爀攀ഊ> > the skewer is stuck in, and add little savory mini madelaines[scallop
਀㸀 㸀 猀栀攀氀氀 猀栀愀瀀攀搀 猀瀀漀渀最攀 挀漀漀欀椀攀猀崀 搀攀挀漀爀愀琀椀瘀攀氀礀⸀⸀⸀眀栀愀琀攀瘀攀爀 昀氀漀愀琀猀 礀漀甀爀 戀漀愀琀⸀ഊ>
਀㸀   䠀唀䠀㼀㼀㼀  吀栀攀爀攀 愀爀攀 樀甀猀琀 琀漀漀 洀愀渀礀 眀攀椀爀搀 琀攀爀洀猀 栀攀爀攀 ⸀ ⸀ ⸀䤀 栀愀瘀攀 㸀一伀 䤀䐀䔀䄀 㰀ഊ> what you are talking about.  And I would hope I'm not the only barbarian in
਀㸀 琀栀椀猀 挀椀爀挀氀攀⸀   䤀渀  㸀 洀甀挀栀 㰀 猀椀洀瀀氀攀爀 攀渀最氀椀猀栀Ⰰ 倀漀爀 昀愀瘀漀爀Ⰰ 攀砀瀀氀愀椀渀 琀栀椀猀ഊ> paragraph.  Esp. the following terms:  Attereaux,  Assiette voulonte,
਀㸀 戀甀渀搀氀攀琀 洀漀氀搀Ⰰ  猀漀甀戀椀猀攀⸀ഊ>
਀㸀         䌀愀漀椀渀琀椀愀爀渀ഊ
਀愀琀琀攀爀攀愀甀砀ⴀ琀栀椀渀欀 漀昀 琀栀攀洀 愀猀 洀椀渀椀愀琀甀爀攀 猀栀椀猀栀欀攀戀漀戀猀 眀椀琀栀 愀 攀甀爀漀瀀攀愀渀 昀漀爀洀愀琀⸀ഊstack about 3-6 inches of sliced whatever, thread onto a bamboo skewer.
਀爀漀氀氀 椀渀 愀 挀漀氀搀 眀栀椀琀攀猀愀甀挀攀Ⰰ 琀栀攀渀 椀渀琀漀 挀爀甀洀戀猀⸀ 搀攀攀瀀 昀爀礀 琀椀氀 挀爀椀猀瀀礀 愀渀搀ഊgolden brown. these are used as a garnish stuck into things. they make
਀挀甀琀攀 最漀氀搀Ⰰ 猀椀氀瘀攀爀 愀渀搀 戀爀愀猀猀 猀欀攀眀攀爀猀 眀椀琀栀 昀愀渀挀礀 攀渀搀猀 琀漀 甀猀攀 椀渀 瀀氀愀挀攀 漀昀ഊthe skewer after the frying.
਀ഊassiette voulonte-literally a flying dish, a small dish to be served
਀戀攀琀眀攀攀渀 挀漀甀爀猀攀猀 漀爀 猀攀瘀攀爀愀氀 漀昀 琀栀攀洀 愀猀 愀 ✀栀椀最栀 琀攀愀✀ 猀漀爀琀 漀昀 琀栀椀渀最⸀ 椀昀 礀漀甀ഊlike, think of it as an hors d'oeuvre between courses.
਀ഊbundt mold-that 9" round mold with a swirly top and a hole down the
਀挀攀渀琀攀爀ⴀ氀漀漀欀 椀渀 琀栀攀 戀愀欀椀渀最 椀猀氀攀 昀漀爀 戀漀砀攀猀 漀昀 戀甀渀搀琀 挀愀欀攀 洀椀砀Ⰰ 琀栀攀礀 猀栀漀眀 愀ഊfinished one. there is a placque out that makes 2" diameter mini bundts,
਀挀愀氀氀攀搀 愀 戀甀渀搀琀氀攀琀 洀漀氀搀 漀爀 礀漀甀 挀愀渀 昀椀渀搀 琀栀攀洀 椀渀 昀氀攀愀 洀愀爀欀攀琀猀 漀挀挀愀猀椀漀渀愀氀氀礀⸀ഊ
਀猀漀甀戀椀猀攀ⴀ挀漀漀欀 爀椀挀攀 椀渀 猀琀漀挀欀 眀椀琀栀 挀栀漀瀀瀀攀搀 漀渀椀漀渀 愀渀搀 最爀攀攀渀 瀀攀愀猀Ⰰ 䤀 愀氀猀漀ഊlike to crumble in bacon, but that is just plain decadence.
਀ഊHope this helps- I am classically trained, and much of this stuff isn't
਀挀漀洀洀漀渀 琀漀 渀漀甀瘀攀氀氀攀 挀甀椀猀椀渀攀 漀爀 猀琀愀渀搀愀爀搀 愀洀攀爀椀挀愀渀 爀攀猀琀甀爀愀渀琀 挀漀漀欀椀渀最ഊ
਀洀愀爀最愀氀椀ഊ
਀ഊDate: Fri, 9 Jan 1998 16:07:11 -0600
਀䘀爀漀洀㨀 䰀 䠀攀爀爀ⴀ䜀攀氀愀琀琀 愀渀搀 䨀 刀 䜀攀氀愀琀琀 㰀氀椀漀渀琀愀洀爀 愀琀 瀀琀搀⸀渀攀琀㸀ഊSubject: SC - Crustade Lombard revisited
਀ഊGreetings, all! In light of the recent debate over Lombardy Custard, I just
਀昀漀甀渀搀 愀 洀漀搀攀爀渀 爀攀搀愀挀琀椀漀渀 昀漀爀 椀琀 椀渀 愀 戀漀漀欀 琀栀愀琀 眀愀猀 愀渀 堀洀愀猀 倀爀攀猀攀渀琀ⰀഊChristmas Feasts by Lorna J. Sass. Thought you'd like to see it, even though
਀椀琀 挀漀洀瀀氀攀琀攀氀礀 椀最渀漀爀攀猀 琀栀攀 搀椀爀攀挀琀椀漀渀猀 昀漀爀 搀爀愀眀椀渀最 琀栀爀漀甀最栀 愀 猀琀爀愀椀渀攀爀 甀渀琀椀氀 椀琀ഊis stiff (the part we had trouble interpreting). She adds spices not in the
਀漀爀椀最椀渀愀氀 愀渀搀 搀漀攀猀 渀漀琀 搀甀猀琀 眀椀琀栀 猀甀最愀爀 漀爀 猀愀氀琀 戀攀昀漀爀攀 戀愀欀椀渀最Ⰰ 攀椀琀栀攀爀⸀ 匀栀攀ഊclaims, however, "This spicy, fruited custard was served at king Richard
਀䤀䤀✀猀 昀攀愀猀琀 最椀瘀攀渀 眀椀琀栀 琀栀攀 䐀甀欀攀 漀昀 䰀愀渀挀愀猀琀攀爀 漀渀 匀攀瀀琀攀洀戀攀爀 ㈀㌀Ⰰ ㄀㌀㠀㜀⸀ 椀琀 椀猀 漀渀攀ഊof my favorite medieval dishes and always makes a hit with the guests. With
਀琀栀攀 挀漀洀戀椀渀愀琀椀漀渀 漀昀 洀愀爀爀漀眀 愀渀搀 昀爀甀椀琀猀Ⰰ 椀琀 猀攀攀洀猀 愀渀漀琀栀攀爀 攀愀爀氀礀 瘀愀爀椀愀渀琀 漀昀ഊmincemeat." it would seem, based on that statement that although the recipe
਀搀愀琀攀猀 琀漀 琀栀攀 ㄀㔀琀栀 挀攀渀琀甀爀礀Ⰰ 琀栀攀 搀椀猀栀 椀琀猀攀氀昀 椀猀 愀 最漀漀搀 戀椀琀 漀氀搀攀爀⸀ 䤀 琀栀椀渀欀 䤀ഊprefer the final redaction the list assisted Cindy Renfrow (Mistress
਀匀椀渀挀最椀攀昀甀⤀ 眀椀琀栀Ⰰ  漀瘀攀爀 琀栀椀猀 漀渀攀 昀漀爀 愀挀挀甀爀愀挀礀⸀ഊ
਀吀栀攀 漀爀椀最椀渀愀氀㨀ഊ
਀吀愀欀攀 最漀搀攀 挀爀攀洀攀Ⰰ ☀ 氀攀甀礀猀 漀昀 倀攀爀挀攀氀礀Ⰰ ☀ 䔀爀礀漀甀渀Ⰰ 琀栀攀 礀漀氀欀礀猀 ☀ 琀栀攀 眀栀礀琀攀Ⰰ ☀ഊbreke hem therto, & strayne throwe a straynoure tyl it be so styf that it
਀眀漀氀 戀攀爀攀 栀礀洀ⴀ猀攀氀昀⸀ 吀栀愀渀 琀愀欀攀 昀愀礀爀攀 䴀愀爀眀攀 ☀ 䐀愀琀礀猀 礀ⴀ挀甀琀琀攀 椀渀 椀樀 漀爀 椀椀樀  ☀ഊPrunes & putte the Datys on the Prunes & Marwe on a fayre Cofynne y-mad of
਀昀愀礀爀攀 瀀愀猀琀 ☀ 瀀甀琀 琀栀攀 挀漀昀礀渀 漀渀 琀栀攀 漀瘀礀渀 琀礀氀 椀琀 戀攀 愀 氀礀琀攀氀 栀愀爀搀⸀ 吀栀愀渀渀攀 搀爀愀眀ഊhem out of the ovyn. Take the lycour & putte ther-on &fyll it uppe & caste
਀匀甀最爀攀 礀ⴀ渀漀眀 漀渀Ⰰ ☀ 猀愀氀琀㬀 琀栀攀渀 氀愀琀 椀琀 戀愀欀攀 琀漀最攀搀攀爀礀猀 琀礀氀 椀琀 戀攀 礀ⴀ渀漀眀㬀 ☀ 椀昀 椀琀ഊbe in lente, let the Eyroun & the Marwe out & thanne serve it forth.
਀⠀䠀愀爀氀攀椀愀渀 䴀猀⸀ ㈀㜀㤀Ⰰ 䈀爀椀琀椀猀栀 䰀椀戀爀愀爀礀 ㄀㔀琀栀 挀攀渀琀甀爀礀⤀⸀ഊ
਀䰀漀洀戀愀爀搀礀 䌀甀猀琀愀爀搀 ⠀挀漀瀀礀爀椀最栀琀Ⰰ 䰀⸀ 䨀⸀ 匀愀猀猀⤀ഊ9-inch uncooked pie pastry shell
਀㄀㔀 攀愀挀栀 瀀椀琀琀攀搀 瀀爀甀渀攀猀 愀渀搀 搀愀琀攀猀Ⰰ 挀甀琀 椀渀琀漀 猀洀愀氀氀 瀀椀攀挀攀猀ഊ2 tablespoons raw bone marrow, crumbled*
਀㌀ 琀愀戀氀攀猀瀀漀漀渀猀 昀椀渀攀氀礀 洀椀渀挀攀搀 瀀愀爀猀氀攀礀ഊ1 cup heavy cream
਀㈀ 琀愀戀氀攀猀瀀漀漀渀猀 戀爀漀眀渀 猀甀最愀爀ഊ2 eggs lightly beaten
਀倀椀渀挀栀 猀愀氀琀ഊ3/4 teaspoon dried orange peel
਀㄀ 琀攀愀猀瀀漀漀渀 挀椀渀渀愀洀漀渀ഊPinch mace
਀ഊPreheat oven to 425 degrees.
਀䈀愀欀攀 琀栀攀 瀀椀攀 瀀愀猀琀爀礀 愀琀 㐀㈀㔀 搀攀最爀攀攀猀 昀漀爀 ㄀　 洀椀渀甀琀攀猀⸀ 匀攀琀 愀猀椀搀攀 琀漀 挀漀漀氀⸀ഊLinr the pie crust with the dried fruits. Distribute the marrow and parsley
਀攀瘀攀渀氀礀 漀瘀攀爀 琀栀攀 昀爀甀椀琀⸀ഊCombine the remaining ingredients in a bowl. (The spices are not called for
਀椀渀 琀栀攀 漀爀椀最椀渀愀氀 爀攀挀椀瀀攀Ⰰ 戀甀琀 洀愀欀攀 愀 搀攀氀椀挀椀漀甀猀 愀搀搀椀琀椀漀渀⸀⤀ 䈀攀愀琀 甀渀琀椀氀ഊthoroughly blended. pour the mixture over the fruits in the crust.
਀戀愀欀攀 愀琀 ㌀㜀㔀 搀攀最爀攀攀猀 昀漀爀 ㌀　 琀漀 㐀　 洀椀渀甀琀攀猀Ⰰ 漀爀 甀渀琀椀氀 琀栀攀 挀甀猀琀愀爀搀 椀猀 猀攀琀 甀瀀 愀渀搀ഊthe top is brown.
਀䰀攀琀 琀栀攀 挀爀甀猀琀愀搀攀 挀漀漀氀 昀漀爀 愀戀漀甀琀 㔀 洀椀渀甀琀攀猀 戀攀昀漀爀攀 猀攀爀瘀椀渀最⸀ഊ
਀⨀ 䄀猀欀 礀漀甀爀 戀甀琀挀栀攀爀 琀漀 栀愀挀欀 漀瀀攀渀 愀 戀攀攀昀 戀漀渀攀 猀漀 琀栀愀琀 礀漀甀 挀愀渀 攀愀猀椀氀礀 最攀琀 愀琀ഊthe marrow.
਀ഊThose who were following this thread---what do you think?
਀ഊAoife (hey, at least it's not Cuskynoles!).
਀ഊ
਀䐀愀琀攀㨀 吀栀甀Ⰰ ㄀㔀 伀挀琀 ㄀㤀㤀㠀 ㄀㈀㨀㐀㜀㨀㔀㜀 ⴀ　㐀　　ഊFrom: renfrow at skylands.net (Cindy Renfrow)
਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 吀愀爀琀礀猀 椀渀 䄀瀀瀀氀椀猀ⴀ一䔀圀 爀攀挀椀瀀攀ⴀ攀渀樀漀礀ഊ
਀㸀䄀氀漀渀最 猀椀洀椀氀愀爀 氀椀渀攀猀Ⰰ 栀愀猀 愀渀礀漀渀攀 昀漀甀渀搀 愀 最漀漀搀 眀愀礀 琀漀 最攀琀 氀愀爀最攀 愀洀漀甀渀琀猀 漀昀ഊ>marrow.  The butchers I've talked to around here (admittedly, not many)
਀㸀樀甀猀琀 氀漀漀欀 愀琀 洀攀 昀甀渀渀礀 眀栀攀渀 䤀 愀猀欀 昀漀爀 洀愀爀爀漀眀 戀漀渀攀猀⸀ 吀栀攀 爀攀挀椀瀀攀猀 琀栀愀琀 挀愀氀氀ഊ>for marrow (apple pie among them) are sooo much better when actually
਀㸀洀愀搀攀 眀椀琀栀 洀愀爀爀漀眀⸀⸀⸀⠀愀氀琀栀漀甀最栀Ⰰ 搀甀攀 琀漀 琀栀攀 瀀爀漀戀氀攀洀 洀攀渀琀椀漀渀攀搀 愀戀漀瘀攀Ⰰ 䤀ഊ>usually substitute butter :-()
਀㸀ഊ>toodles, margaret
਀ഊHello!  I just ask for a large soup bone *for the dog*.  Usually no problem
਀最攀琀琀椀渀最 漀渀攀 愀琀 渀漀 挀栀愀爀最攀Ⰰ ☀ 琀栀攀 戀甀琀挀栀攀爀 眀椀氀氀 攀瘀攀渀 挀甀琀 椀琀 椀渀 猀攀挀琀椀漀渀猀 昀漀爀 洀攀⸀ഊ
਀䌀椀渀搀礀ഊ
਀ഊDate: Tue, 20 Oct 1998 19:46:42 PDT
਀䘀爀漀洀㨀 ∀䌀氀愀爀椀猀猀愀 䈀愀欀攀爀∀ 㰀挀氀愀爀椀猀猀愀开戀愀欀攀爀 愀琀 栀漀琀洀愀椀氀⸀挀漀洀㸀ഊSubject: SC - Re:Marrow recipe, oop but barely
਀ഊ Marrow pasties, Mrs Silvester Gardner, 1763
਀ഊCut half a pound of marrow in little Lumps, and throw Salt upon them;
਀猀欀椀渀 猀栀爀攀搀 猀椀砀 愀瀀瀀氀攀猀 猀洀愀氀氀 愀渀搀 洀椀砀 琀栀攀洀 琀栀攀爀攀眀椀琀栀㬀 琀漀 眀栀椀挀栀Ⰰ 愀搀搀 愀ഊquarter of a pound of Sugar.  Season with beaten Mace, Cinnamon, and
਀一甀琀洀攀最㬀 洀椀砀 栀愀氀昀 愀 瀀漀甀渀搀 漀昀 挀甀爀爀愀渀琀猀 爀攀愀搀礀 眀愀猀栀攀搀 愀渀搀 瀀氀甀洀瀀琀Ⰰ 眀攀氀氀 眀椀琀栀ഊall the other ingredients, with Sack, Rose Water, or Orange Flower
਀圀愀琀攀爀Ⰰ 琀漀 洀愀欀攀 琀栀攀洀 椀渀琀漀 琀甀爀渀ⴀ漀瘀攀爀 倀愀猀琀椀攀猀 眀椀琀栀 倀甀昀昀 倀愀猀琀攀ഊ
਀ഊDate: Fri, 21 Jan 2000 01:10:28 -0600
਀䘀爀漀洀㨀 搀愀瘀椀搀 昀爀椀攀搀洀愀渀 㰀搀搀昀爀 愀琀 戀攀猀琀⸀挀漀洀㸀ഊSubject: Re: SC - Marrow
਀ഊAt 11:12 PM -0600 1/20/00, RANDALL DIAMOND wrote:
਀㸀䴀礀 焀甀攀猀琀椀漀渀 椀猀 栀愀瘀攀 愀渀礀 漀昀 礀✀愀氀氀 猀攀爀瘀攀搀 洀愀爀爀漀眀 戀漀渀攀猀ഊ>at SCA feasts, at head table for instance, or ever
਀㸀栀愀瘀攀 爀攀渀搀攀爀攀搀 琀栀攀 洀愀爀爀漀眀 昀漀爀 挀漀漀欀椀渀最 漀椀氀 瀀甀爀瀀漀猀攀猀⸀ഊ>I find that it freezes and keeps well , though hell may
਀㸀昀爀攀攀稀攀 漀瘀攀爀 戀攀昀漀爀攀 䤀 氀漀猀攀 洀礀 愀氀氀漀琀琀攀搀 㜀　 瀀漀甀渀搀猀 愀渀搀 挀愀渀ഊ>have it (occasionally) again.  Any good period data on
਀㸀洀愀爀爀漀眀 搀椀猀栀攀猀 眀漀甀氀搀 戀攀 愀瀀瀀爀攀挀椀愀琀攀搀⸀ഊ
਀∀䌀愀戀漀最攀猀Ⰰ∀ 昀爀漀洀 开吀眀漀 䘀椀昀琀攀攀渀琀栀 䌀攀渀琀甀爀礀 䌀漀漀欀攀爀礀 䈀漀漀欀猀开Ⰰ 甀猀攀猀 洀愀爀爀漀眀 ഊbones, and is an old favorite of mine. The recipe says to knock out 
਀琀栀攀 洀愀爀爀漀眀 愀琀 琀栀攀 攀渀搀 愀渀搀 猀攀爀瘀攀 椀琀 眀椀琀栀 琀栀攀 挀愀戀漀最攀猀Ⰰ 戀甀琀 䤀✀瘀攀 愀氀猀漀 ഊserved it with the marrow bones.
਀ഊDavid Friedman
਀倀爀漀昀攀猀猀漀爀 漀昀 䰀愀眀ഊ
਀ഊFrom: "Terry Decker" <t.d.decker at worldnet.att.net>
਀吀漀㨀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊSubject: Re: [Sca-cooks] Marrow
਀䐀愀琀攀㨀 圀攀搀Ⰰ ㄀　 伀挀琀 ㈀　　㄀ ㈀　㨀㈀㈀㨀㈀㔀 ⴀ　㔀　　ഊ
਀吀栀攀 瀀爀漀戀氀攀洀 椀猀 最攀渀甀猀 䌀甀挀甀爀戀椀琀愀 椀猀 漀昀 一攀眀 圀漀爀氀搀 漀爀椀最椀渀⸀  吀栀攀 䌀甀挀甀爀戀椀琀愀ഊreplaced the Langenaria, or bottle gourds, on European tables beginning in
਀琀栀攀 ㄀㘀琀栀 䌀攀渀琀甀爀礀⸀ഊ
਀吀栀攀 伀䔀䐀 瀀氀愀挀攀猀 琀栀攀 昀椀爀猀琀 甀猀攀 漀昀 洀愀爀爀漀眀 愀猀 爀攀昀攀爀爀椀渀最 琀漀 愀 挀甀挀甀爀戀椀琀 椀渀 ㄀㠀㄀㘀⸀ഊThus pre-17th Century cooking references to marrow are almost certainly
਀爀攀昀攀爀爀椀渀最 琀漀 戀漀渀攀 洀愀爀爀漀眀⸀ഊ
਀䈀攀愀爀ഊ
਀㸀夀攀猀Ⰰ 䈀爀椀琀椀猀栀 瘀攀最攀琀愀戀氀攀 洀愀爀爀漀眀猀 愀爀攀 瀀愀爀琀 漀昀 琀栀攀ഊ>marrow/zuchini group of Summer squashes or
਀㸀挀甀挀甀爀戀椀琀愀 瀀攀瀀漀⸀ 䄀氀愀渀 䐀愀瘀椀搀猀漀渀 渀漀琀攀猀 琀栀愀琀 琀栀攀ഊ>British have for some time taken to growing them
਀㸀琀漀 攀砀琀爀攀洀攀 猀椀稀攀猀 愀渀搀 搀椀洀攀渀猀椀漀渀猀 昀漀爀 挀漀渀琀攀猀琀猀 愀渀搀ഊ>exhibitions.
਀㸀ഊ>Johnnae llyn Lewis Johnna Holloway
਀㸀ഊ>Linda Peterson wrote:
਀㸀㸀 圀攀✀爀攀 搀椀猀挀甀猀猀椀渀最 洀愀爀爀漀眀 愀渀搀 椀琀✀猀 甀猀攀 椀渀 瀀甀搀搀椀渀最猀 愀渀搀 爀椀猀猀漀氀攀猀⸀ 䤀 琀栀椀渀欀ഊ>> it's refering to bone marrow, but someone suggests squash. Can anyone
਀㸀㸀 攀砀瀀漀甀渀搀 漀渀 眀栀椀挀栀 椀猀 洀漀猀琀 氀椀欀攀氀礀 愀渀搀 椀昀 琀栀攀 戀爀椀琀琀椀猀栀 瘀攀最攀琀愀戀氀攀 洀愀爀爀漀眀 椀猀ഊ>> really what we think of here as an overgrown zuchinni? Mirhaxa
਀ഊ
਀䐀愀琀攀㨀 圀攀搀Ⰰ ㄀　 伀挀琀 ㈀　　㄀ ㄀㐀㨀㌀㜀㨀㄀㐀 ⴀ　㜀　　ഊTo: sca-cooks at ansteorra.org
਀䘀爀漀洀㨀 搀愀瘀椀搀 昀爀椀攀搀洀愀渀 㰀搀搀昀爀 愀琀 戀攀猀琀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] Marrow
਀ഊ>Mark.S Harris wrote:
਀㸀㸀䴀椀爀栀愀砀愀 愀猀欀攀搀㨀ഊ>>>We're discussing marrow and it's use in puddings and rissoles. I think
਀㸀㸀㸀椀琀✀猀 爀攀昀攀爀椀渀最 琀漀 戀漀渀攀 洀愀爀爀漀眀Ⰰ 戀甀琀 猀漀洀攀漀渀攀 猀甀最最攀猀琀猀 猀焀甀愀猀栀⸀ 䌀愀渀 愀渀礀漀渀攀ഊ>>>expound on which is most likely and if the brittish vegetable marrow is
਀㸀㸀㸀爀攀愀氀氀礀 眀栀愀琀 眀攀 琀栀椀渀欀 漀昀 栀攀爀攀 愀猀 愀渀 漀瘀攀爀最爀漀眀渀 稀甀挀栀椀渀渀椀㼀ഊ>>
਀㸀㸀圀椀琀栀漀甀琀 猀攀攀椀渀最 琀栀攀 爀攀挀椀瀀攀猀Ⰰ 昀爀漀洀 瀀爀攀瘀椀漀甀猀 搀椀猀挀甀猀猀椀漀渀猀 栀攀爀攀Ⰰ 䤀 眀漀甀氀搀ഊ>>say it is almost certainly bone marrow.
਀㸀ഊ>Yeah, I'd have to agree, especially since a) isn't zucchini is new
਀㸀眀漀爀氀搀 猀焀甀愀猀栀㼀 愀渀搀 戀⤀ 琀栀攀 洀愀爀爀漀眀 瀀爀漀瘀椀搀攀猀 猀栀漀爀琀攀渀椀渀最 椀渀 瘀愀爀椀漀甀猀 戀愀欀攀搀ഊ>goods, similar to suet, but with a richer flavor
਀ഊand c)
਀ഊAn whan thou seruyst yt inne, knocke owt the marw of the bonys, an
਀氀攀礀 琀栀攀 洀愀爀眀攀 椀樀 最漀戀攀琀琀礀猀 漀爀 椀椀樀 椀渀 愀 搀礀猀猀栀攀Ⰰ 愀猀 琀栀攀 猀攀洀礀琀栀 戀攀猀琀Ⰰ 愀渀搀ഊserue forth.
਀ഊ(Caboges in _Two Fifteenth Century Cookery Books_)
਀ⴀⴀഊDavid/Cariadoc
਀栀琀琀瀀㨀⼀⼀眀眀眀⸀搀愀瘀椀搀搀昀爀椀攀搀洀愀渀⸀挀漀洀⼀ഊ
਀ഊFrom: Devra at aol.com
਀䐀愀琀攀㨀 圀攀搀Ⰰ ㄀㈀ 䐀攀挀 ㈀　　㄀ ㄀㐀㨀㄀㔀㨀㈀㌀ 䔀匀吀ഊTo: <sca-cooks at ansteorra.org>
਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 刀攀㨀 洀愀爀爀漀眀 戀漀渀攀猀ഊ
਀∀䔀最最猀Ⰰ 攀最最猀 愀渀搀 洀愀爀爀漀眀 戀漀渀攀猀ഊWill make your oldman blind.."
਀     ⴀⴀⴀⴀⴀ漀氀搀 猀漀渀最ഊ
਀䤀渀 攀椀琀栀攀爀 吀漀 琀栀攀 䬀椀渀最✀猀 漀爀 吀漀 吀栀攀 儀甀攀攀渀✀猀 吀愀猀琀攀 琀栀攀爀攀 椀猀 愀 䰀伀嘀䔀䰀夀 爀椀挀攀 瀀甀搀搀椀渀最 爀攀挀椀瀀攀 眀栀椀挀栀 甀猀攀猀 洀愀爀爀漀眀⸀⸀⸀  吀栀攀礀 猀愀礀 椀琀✀猀 最漀漀搀 眀愀爀洀Ⰰ 愀渀搀 椀琀 挀攀爀琀愀椀渀氀礀 椀猀⸀  䘀漀甀爀 漀昀 甀猀 猀愀琀 漀渀 洀礀 昀爀漀渀琀 猀琀攀瀀猀 漀渀攀 搀愀礀Ⰰ 琀愀猀琀椀渀最 椀琀 ✀眀栀椀氀攀 椀琀 挀漀漀氀攀搀✀ 甀渀琀椀氀 椀琀 眀愀猀 愀氀氀 最漀渀攀⸀  吀栀攀 愀搀搀椀琀椀漀渀 漀昀 瀀攀瀀瀀攀爀 琀漀 琀栀攀 甀猀甀愀氀 猀瀀椀挀攀猀 愀搀搀猀 愀 氀椀琀琀氀攀 猀渀愀瀀 琀栀愀琀 椀猀 戀爀漀甀最栀琀 漀甀琀 戀礀 攀愀琀椀渀最 椀琀 栀漀琀 琀漀 眀愀爀洀⸀  䌀漀漀氀Ⰰ 琀栀攀 瀀攀瀀瀀攀爀 椀猀 猀漀爀琀 漀昀 猀甀戀搀甀攀搀⸀⸀⸀ഊ
਀䐀攀瘀爀愀 ⠀愀琀 眀漀爀欀Ⰰ 漀爀 䤀✀搀 焀甀漀琀攀 琀栀攀 爀攀挀椀瀀攀⤀ഊ
਀ഊDate: Wed, 12 Dec 2001 20:16:06 +0100
਀䘀爀漀洀㨀 唀氀昀刀 㰀瀀愀爀氀攀椀 愀琀 愀氀最漀渀攀琀⸀猀攀㸀ഊTo: sca-cooks at ansteorra.org
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 洀愀爀爀漀眀 戀漀渀攀猀ഊ
਀倀栀椀氀椀瀀 ☀ 匀甀猀愀渀 吀爀漀礀 㰀琀爀漀礀 愀琀 愀猀愀渀⸀挀漀洀㸀 嬀㈀　　㄀⸀㄀㈀⸀㄀㈀崀 眀爀漀琀攀㨀ഊ> Anyway, you've got to do the marrow-filled beef birds from Taillevent.
਀ഊHow about doing the deer marrow pasties from Grewe? Might work with the
਀戀攀攀昀 洀愀爀爀漀眀Ⰰ 攀瘀攀渀 椀昀 琀栀攀 搀攀攀爀 漀渀攀猀 猀栀漀甀氀搀 最椀瘀攀 洀漀爀攀 昀氀愀瘀漀甀爀⸀ഊ--
਀唀氀昀刀                                                 瀀愀爀氀攀椀 愀琀 愀氀最漀渀攀琀⸀猀攀ഊ
਀ഊDate: Fri, 14 Dec 2001 10:21:42 +0100
਀䘀爀漀洀㨀 唀氀昀刀 㰀瀀愀爀氀攀椀 愀琀 愀氀最漀渀攀琀⸀猀攀㸀ഊTo: SCA-Cooks maillist <SCA-Cooks at ansteorra.org>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 洀愀爀爀漀眀 戀漀渀攀猀ഊ
਀匀琀攀昀愀渀 氀椀 刀漀甀猀 㰀猀琀攀昀愀渀 愀琀 琀攀砀愀猀⸀渀攀琀㸀 嬀㈀　　㄀⸀㄀㈀⸀㄀㌀崀 眀爀漀琀攀㨀ഊ> I would appreciate both of these recipes being quoted here, when someone
਀㸀 最攀琀猀 琀栀攀 挀栀愀渀挀攀⸀ഊ
਀                  ㈀　 䄀 倀愀猀琀礀 漀昀 䐀攀攀爀 䴀愀爀爀漀眀 ⠀䬀㄀㜀Ⰰ 䐀㄀㔀⤀ഊ    Boil deer bones; crack them open when they are cold. Make a dough of
਀    眀栀攀愀琀 昀氀漀甀爀 愀渀搀 眀愀琀攀爀⸀ 伀甀琀 漀渀 椀琀 ⠀椀⸀攀⸀Ⰰ 猀瀀爀攀愀搀 漀瘀攀爀 琀栀攀 爀漀氀氀攀搀 瀀愀猀琀爀礀⤀ഊ    salt, pepper, and cinnamon, and the marrow from the bones; make a pastry
਀    漀昀 椀琀 ⠀椀⸀攀⸀Ⰰ 爀漀氀氀 椀琀 甀瀀 愀渀搀 瀀椀渀挀栀 椀琀 挀氀漀猀攀搀㬀 挀昀 爀攀挀椀瀀椀攀 ㌀　⤀ 愀渀搀 戀愀欀攀 椀琀ഊ    in an oven.
਀ഊI have never tried this recipie, with any kind of marrow. The recipie 30
਀琀栀愀琀 椀猀 爀攀昀攀爀攀搀 琀漀 椀渀 䜀爀攀眀攀猀 挀漀洀瀀漀猀椀琀攀 琀爀愀渀猀氀愀琀椀漀渀 椀猀 琀栀攀 昀愀洀攀搀ഊ"Icelandic chickens". I think I have some beef marrow in the freezer (not
਀瘀攀爀礀 洀甀挀栀Ⰰ 戀甀琀 攀渀漀甀最栀 昀漀爀 愀 猀洀愀氀氀 猀愀洀瀀氀攀⤀Ⰰ 愀渀搀 琀栀椀猀 椀猀 漀搀搀 攀渀漀甀最栀ഊthat I want to try it. A cold water crust with spiced fat. Certainly not
਀栀攀愀氀琀栀 昀漀漀搀⸀⸀⸀ഊ
਀唀氀昀刀ഊ
਀ഊDate: Tue, 03 May 2005 17:57:29 -0400
਀䘀爀漀洀㨀 ∀倀栀椀氀 吀爀漀礀 ⼀ 䜀⸀ 吀愀挀椀琀甀猀 䄀搀愀洀愀渀琀椀甀猀∀ഊ	<adamantius.magister at verizon.net>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䴀愀爀爀漀眀 猀甀戀猀琀椀琀甀琀攀ഊTo: Cooks within the SCA <sca-cooks at ansteorra.org>
਀ഊAlso sprach Volker Bach:
਀㸀 䤀 栀愀瘀攀渀✀琀 最漀琀 琀攀爀爀椀戀氀礀 洀甀挀栀 攀砀瀀攀爀椀攀渀挀攀 眀椀琀栀 琀栀椀猀Ⰰ 戀甀琀 䤀 昀漀甀渀搀 愀 昀攀眀 爀攀挀椀瀀攀猀ഊ> that require melted beef marrow. I'm wondering - marrow is kind of hard to
਀㸀 挀漀洀攀 戀礀 椀渀 琀栀攀猀攀 瀀漀猀琀ⴀ䈀匀䔀 搀愀礀猀Ⰰ 猀漀 眀栀愀琀 挀漀甀氀搀 䤀 甀猀攀 愀猀 愀 猀甀戀猀琀椀琀甀琀攀㼀 ഊ> Is there anything?
਀㸀ഊ> Giano
਀ഊRendered beef suet (don't let it brown) should do the trick, the kind
਀漀昀 栀愀爀搀 昀愀琀 昀爀漀洀 愀爀漀甀渀搀 琀栀攀 欀椀搀渀攀礀 漀爀 椀渀猀椀搀攀 琀栀攀 氀漀椀渀⸀ 䤀渀 愀 瀀椀渀挀栀Ⰰഊthe fat (rendered) from a rib roast or steak would do it. Marrow is
਀愀氀洀漀猀琀 愀氀氀 昀愀琀Ⰰ 戀甀琀 椀琀 栀愀猀 愀 爀椀挀栀Ⰰ 洀攀愀琀礀 昀氀愀瘀漀爀Ⰰ 攀瘀攀渀 眀栀攀渀 洀攀氀琀攀搀⸀ഊ
਀䄀搀愀洀愀渀琀椀甀猀ഊ
਀ഊDate: Wed, 04 May 2005 09:18:44 -0500
਀䘀爀漀洀㨀 ∀䴀椀挀栀愀攀氀 䜀甀渀琀攀爀∀ 㰀挀漀甀渀琀最甀渀琀栀愀爀 愀琀 栀漀琀洀愀椀氀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] Marrow substitute
਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最ഊ
਀匀琀爀愀渀最攀氀礀 攀渀漀甀最栀 䤀✀瘀攀 栀愀搀 渀漀 瀀爀漀戀氀攀洀 最攀琀琀椀渀最 洀愀爀爀漀眀⸀ 䤀 樀甀猀琀ഊgo to the local supermarket and ask for shin bones cut
਀氀攀渀最琀栀眀椀猀攀⸀ 䤀✀瘀攀 渀攀瘀攀爀 栀愀搀 愀渀礀 搀椀昀昀椀挀甀氀琀礀 最攀琀琀椀渀最 琀栀椀猀 搀漀渀攀⸀ഊAnd it's usually pretty cheap.
਀ഊGunthar
਀ഊ
਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㄀㄀ 䄀甀最 ㈀　　㠀 　㠀㨀㌀㄀㨀㄀㈀ ⴀ　㜀　　ഊFrom: Dragon <dragon at crimson-dragon.com>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 瀀爀漀瀀攀爀氀礀 瀀爀攀瀀愀爀攀搀 洀愀爀爀漀眀㼀ഊTo: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
਀ഊStefan li Rous wrote:
਀䈀愀挀欀 漀渀 䨀甀渀攀 㘀Ⰰ 䐀爀愀最漀渀 挀漀洀洀攀渀琀攀搀㨀ഊ<<< Laura C. Minnick wrote:
਀伀爀最愀渀 洀攀愀琀猀⼀漀昀昀愀氀Ⰰ 漀爀 洀愀爀爀漀眀⸀ 䄀渀搀 䤀 栀愀瘀攀渀✀琀 琀栀攀 挀漀甀爀愀最攀 琀漀 攀愀琀 攀攀氀⸀ഊ---------------- End original message. ---------------------
਀ഊMarrow properly prepared and spread on a glorious piece of bread is
਀栀攀愀瘀攀渀氀礀⸀ 㸀㸀㸀ഊ
਀匀漀 眀栀愀琀 椀猀 琀栀攀 瀀爀漀瀀攀爀 眀愀礀 琀漀 瀀爀攀瀀愀爀攀 洀愀爀爀漀眀 昀漀爀 琀栀椀猀㼀 䄀渀搀 椀猀 琀栀攀爀攀 愀ഊparticular marrow you have in mind? Beef? Chicken? something else?
਀ⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀ 䔀渀搀 漀爀椀最椀渀愀氀 洀攀猀猀愀最攀⸀ ⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀഊ
਀䤀琀 愀挀琀甀愀氀氀礀 挀漀甀氀搀 渀漀琀 戀攀 猀椀洀瀀氀攀爀⸀ഊ
਀匀椀洀洀攀爀 琀栀攀 洀愀爀爀漀眀 戀漀渀攀猀 椀渀 愀 最漀漀搀 戀爀漀琀栀Ⰰ 猀挀漀漀瀀 琀栀攀 洀愀爀爀漀眀 漀甀琀 愀渀搀 ഊspread it on bread.
਀ഊDragon
਀ഊ
਀䐀愀琀攀㨀 吀甀攀Ⰰ ㄀㈀ 䄀甀最 ㈀　　㠀 　㤀㨀㈀㈀㨀㔀㌀ ⴀ　㐀　　ഊFrom: "Phil Troy / G. Tacitus Adamantius" <adamantius1 at verizon.net>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 瀀爀漀瀀攀爀氀礀 瀀爀攀瀀愀爀攀搀 洀愀爀爀漀眀㼀ഊTo: grizly at mindspring.com, Cooks within the SCA
਀ऀ㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀伀渀 䄀甀最 ㄀㈀Ⰰ ㈀　　㠀Ⰰ 愀琀 㠀㨀㔀㐀 䄀䴀Ⰰ 一椀挀欀 匀愀猀猀漀 眀爀漀琀攀㨀ഊ-----Original Message-----
਀䴀愀爀爀漀眀 瀀爀漀瀀攀爀氀礀 瀀爀攀瀀愀爀攀搀 愀渀搀 猀瀀爀攀愀搀 漀渀 愀 最氀漀爀椀漀甀猀 瀀椀攀挀攀 漀昀 戀爀攀愀搀 椀猀ഊheavenly. >>>
਀ഊSo what is the proper way to prepare marrow for this? And is there a
਀瀀愀爀琀椀挀甀氀愀爀 洀愀爀爀漀眀 礀漀甀 栀愀瘀攀 椀渀 洀椀渀搀㼀 䈀攀攀昀㼀 䌀栀椀挀欀攀渀㼀 猀漀洀攀琀栀椀渀最 攀氀猀攀㼀ഊ---------------- End original message. ---------------------
਀ഊIt actually could not be simpler.
਀ഊSimmer the marrow bones in a good broth, scoop the marrow out and
਀猀瀀爀攀愀搀 椀琀 漀渀 戀爀攀愀搀⸀  㸀 㸀 㸀 㸀 㸀 㸀ഊ
਀吀栀愀琀 眀漀甀氀搀 戀攀 戀攀攀昀 戀漀渀攀猀⸀ഊ------
਀ഊVeal bones, too, generally from the femur or the shank bone. Smaller  
਀漀爀 渀愀爀爀漀眀攀爀 戀漀渀攀猀 ⠀琀栀椀渀欀 挀爀漀猀猀ⴀ猀攀挀琀椀漀渀⤀ 猀甀挀栀 愀猀 爀椀戀猀 眀漀渀✀琀 栀愀瘀攀 愀渀礀  ഊsignificant amount of marrow in them.
਀ഊAdamantius
਀ഊ
਀䐀愀琀攀㨀 吀甀攀Ⰰ ㄀㈀ 䄀甀最 ㈀　　㠀 ㈀㌀㨀　㌀㨀　㄀ ⴀ　㐀　　ഊFrom: "Phil Troy / G. Tacitus Adamantius" <adamantius1 at verizon.net>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 瀀爀漀瀀攀爀氀礀 瀀爀攀瀀愀爀攀搀 洀愀爀爀漀眀㼀ഊTo: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
਀ഊOn Aug 12, 2008, at 10:15 PM, Stefan li Rous wrote:
਀㰀㰀㰀 吀栀愀琀 眀漀甀氀搀 戀攀 戀攀攀昀 戀漀渀攀猀⸀ഊ------
਀嘀攀愀氀 戀漀渀攀猀Ⰰ 琀漀漀Ⰰ 最攀渀攀爀愀氀氀礀 昀爀漀洀 琀栀攀 昀攀洀甀爀 漀爀 琀栀攀 猀栀愀渀欀 戀漀渀攀⸀ 匀洀愀氀氀攀爀ഊor narrower bones (think cross-section) such as ribs won't have any
਀猀椀最渀椀昀椀挀愀渀琀 愀洀漀甀渀琀 漀昀 洀愀爀爀漀眀 椀渀 琀栀攀洀⸀ഊ
਀䄀搀愀洀愀渀琀椀甀猀 㸀㸀㸀ഊ
਀吀栀愀渀欀猀⸀ 礀攀猀 琀栀攀 猀椀稀攀 漀昀 琀栀攀 戀漀渀攀猀 洀愀欀攀猀 猀攀渀猀攀⸀ 匀漀 眀栀愀琀 愀戀漀甀琀 琀栀攀  ഊlarger bones of pigs or sheep? Are these two small to be worth the  
਀攀昀昀漀爀琀 漀爀 椀猀 琀栀攀爀攀 猀漀洀攀 爀攀愀猀漀渀 琀栀椀猀 洀愀爀爀漀眀 椀猀渀✀琀 愀猀 最漀漀搀 愀猀 瘀攀愀氀 漀爀  ഊbeef? >>>
਀ഊThe short answer would probably be, some combination of both. Pork  
਀戀漀渀攀猀Ⰰ 愀渀搀 琀栀攀椀爀 洀愀爀爀漀眀Ⰰ 挀愀渀 栀愀瘀攀 愀 猀氀椀最栀琀氀礀 猀甀氀昀甀爀漀甀猀 愀猀瀀攀挀琀 琀漀 琀栀攀椀爀  ഊflavor profile, which is why you [relatively] rarely find stock being  
਀洀愀搀攀 昀爀漀洀 昀爀攀猀栀 瀀漀爀欀 戀漀渀攀猀Ⰰ 甀渀氀攀猀猀 椀琀✀猀 戀攀椀渀最 洀椀砀攀搀 眀椀琀栀 挀栀椀挀欀攀渀  ഊbones, shrimp shells, etc. It's a popular meat for southern Chinese  
਀猀漀甀瀀猀 漀昀 愀 猀漀爀琀 漀昀 挀漀甀渀琀爀礀 漀爀 昀愀洀椀氀礀 猀琀礀氀攀Ⰰ 氀椀欀攀 爀攀愀氀 眀椀渀琀攀爀 洀攀氀漀渀  ഊsoup, which is a slightly different animal than the stuff you get in  
਀爀攀猀琀愀甀爀愀渀琀猀⸀ 䤀✀洀 愀 栀攀爀攀琀椀挀 椀渀 琀栀椀猀 爀攀最愀爀搀Ⰰ 愀渀搀 瀀爀攀昀攀爀 琀栀攀 挀栀椀挀欀攀渀 漀爀  ഊmixed pork, chicken and shrimp versions. My mother-in-law makes all- 
਀瀀漀爀欀 猀漀甀瀀猀 昀爀攀焀甀攀渀琀氀礀Ⰰ 愀渀搀 愀氀氀 栀攀爀 挀栀椀氀搀爀攀渀 氀漀瘀攀 琀栀攀洀 ⠀∀䴀洀洀洀洀℀℀℀ 倀漀爀欀  ഊneck bones boiled in dishwater, improperly skimmed _and_  
਀甀渀猀攀愀猀漀渀攀搀℀∀⤀Ⰰ 戀甀琀 䤀✀洀 渀漀琀 爀攀愀氀氀礀 猀攀攀椀渀最 琀栀攀 愀氀氀甀爀攀⸀ 䤀 最甀攀猀猀 䤀✀洀  ഊspoiled, brought up by rich people (!) with questionable values, and  
਀最攀渀攀爀愀氀氀礀 愀 戀愀爀戀愀爀椀愀渀⸀ഊ
਀䄀猀 昀漀爀 猀栀攀攀瀀 戀漀渀攀猀Ⰰ 眀攀氀氀Ⰰ 礀漀甀✀瘀攀 瀀爀攀琀琀礀 洀甀挀栀 最漀琀 琀漀 氀椀欀攀 洀甀琀琀漀渀 愀渀搀  ഊlamb to appreciate their marrow, which is basically fat anyway, and  
਀琀栀攀 琀栀椀渀最 琀栀愀琀 洀漀猀琀 洀甀琀琀漀渀ⴀ愀瘀漀椀搀攀爀猀 猀攀攀洀 琀漀 漀戀樀攀挀琀 琀漀 洀漀猀琀 椀猀 琀栀攀  ഊflavor of the fat, so this is probably something that carries over  
਀椀渀琀漀 琀栀攀椀爀 瘀椀攀眀 漀渀 琀栀攀 洀愀爀爀漀眀 漀昀 琀栀攀猀攀 愀渀椀洀愀氀猀⸀ഊ
਀䄀氀猀漀Ⰰ 愀猀 礀漀甀 洀攀渀琀椀漀渀Ⰰ 琀栀攀椀爀 洀愀爀爀漀眀 戀漀渀攀猀 愀爀攀 猀洀愀氀氀攀爀Ⰰ 愀渀搀 樀甀猀琀 愀猀 栀愀爀搀  ഊto saw through for somewhat less of a payday. I wouldn't be surprised,  
਀琀栀漀甀最栀Ⰰ 琀漀 昀椀渀搀 琀栀愀琀 䤀✀洀 渀漀琀 琀栀攀 漀渀氀礀 漀渀攀 眀栀漀 瀀愀猀猀椀漀渀愀琀攀氀礀 攀渀樀漀礀猀  ഊsomething like lamb shanks, fishing for the marrow when the meat is  
਀攀愀琀攀渀⸀ഊ
਀䄀搀愀洀愀渀琀椀甀猀ഊ
਀ഊDate: Thu, 14 Aug 2008 02:13:51 -0400
਀䘀爀漀洀㨀 䜀爀攀琀挀栀攀渀 䈀攀挀欀 㰀最爀洀 愀琀 愀渀搀爀攀眀⸀挀洀甀⸀攀搀甀㸀ഊSubject: Re: [Sca-cooks] properly prepared marrow?
਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀Ⰰऀ匀䌀䄀ⴀ䌀漀漀欀猀ഊ	maillist SCA-Cooks <SCA-Cooks at Ansteorra.org>
਀ഊ--On Thursday, August 14, 2008 12:53 AM -0500 Stefan li Rous 
਀㰀猀琀攀昀愀渀氀椀爀漀甀猀 愀琀 愀甀猀琀椀渀⸀爀爀⸀挀漀洀㸀 眀爀漀琀攀㨀ഊ<<< Anybody know of any evidence of these [marrow spoons] being used during our period? To a certain extent, this makes me think of a later time period, Georgian? Edwardian? But I can imagine them being used in upper crust period feasts. >>>
਀ഊThe OED has it at the end of the 17th C:
਀ഊ1693 London Gaz. No. 2853/4, 1 Sweat-meat Spoon, 1 *Marrow Spoon, 1 Ladle 
਀愀渀搀 匀欀椀氀氀攀琀⸀ഊ
਀㰀䄀 刀攀最椀猀琀攀爀 漀昀 琀栀攀 䴀攀洀戀攀爀猀 漀昀 匀琀⸀ 䴀愀爀礀 䴀愀最搀愀氀攀渀 䌀漀氀氀攀最攀Ⰰ 伀砀昀漀爀搀Ⰰ㸀 渀漀琀攀猀 愀渀 ഊobject identified in a modern inventory as a marrow spoon with an 
਀椀渀猀挀爀椀瀀琀椀漀渀 搀愀琀椀渀最 琀漀 ㄀㘀㘀㜀 愀渀搀 愀渀漀琀栀攀爀 眀栀漀猀攀 椀渀猀挀爀椀瀀琀椀漀渀 椀猀 搀愀琀攀搀 ㄀㘀㘀㐀⸀ഊ
਀䤀✀洀 渀漀琀 猀甀爀攀 愀戀漀甀琀 琀栀攀 栀攀愀瘀礀 戀愀氀氀 漀渀 琀栀攀 攀渀搀 琀栀漀甀最栀㬀 洀漀猀琀 搀攀猀挀爀椀瀀琀椀漀渀猀 䤀✀洀 ഊseeing suggest a scoop at both ends (or one describes a fork with a marrow 
਀猀瀀漀漀渀 愀猀 愀 栀愀渀搀氀攀⤀ഊ
਀琀漀漀搀氀攀猀Ⰰ 洀愀爀最愀爀攀琀ഊ
਀㰀攀渀搀㸀ഊEdited by Mark S. Harris	marrow-msg	Page 12 of 12
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