ES - Cook's question

[Sue Dittrich]

Attention all cooks!

     I have a question.  I have a period recipe that calls for beef marrow in the ingredient list.  My problem is that I am kind of uncomfortable using marrow, so is there something I could use to substitute?  Should I just leave it out?  What's the best way to obtain marrow, if I decide after all to use it?  (Do I just ask the butcher for it?)  Any and all suggestions are welcome.  Thanks!!

Lady Genevieve de la Gamba
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