SC - Marrow

[Mark Harris]

Master Huen/Jim Matterer asked:

Can anyone give me advice on the availability of marrow, or what a good
substitute may be? The dish I'm re-creating is "A bake Mete Ryalle" from
Austin's Two 15th c. Cookery-Books, p 55, which calls for "cromyd Marow"
(crumbled marrow), as well as a "gobet of marow."
>>>>>>>>

I asked this question before. The following two messages can be found in
the food-sources-msg file in the FOOD section of Stefan's Florilegium.

Stefan li Rous
RSVE60 at email.sps.mot.com

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From: "Nancy R. Mollette" <NRMOLL00 at UKCC.UKY.EDU>
To: Lord Stefan
Date:         Wed, 23 Jul 97 12:36:25 EDT
Subject:      marrow and suet

Good afternoon!
               your easiest and least expensive source for marrow would be
to order beef bones from a meat packer...tell them you're making soup, and have
them cut length-wise for easy removal.

suet is harder to find; but in essence, suet is to beef fat as lard is to pork
fat....the easiest and most hygenic way might be to render out your own, in
which case, you could probably order the kidney fat of the cow you got the
bones from.
           hope this helps a bit.


Date: Wed, 23 Jul 1997 09:00:54 -0400 (EDT)
From: Uduido at aol.com
Subject: SC - Bone Marrow

<< does anyone have any
 suggestion on getting bone marrow? Or even suet? >>

Bone marrow is usually not available by itself. However, any good supermarket
usually has marrow bones for sale from the marrow can be extracted. Also a
quick glance through your yellow pages will probably show several butcher
and/or meat shops. If you call them and ask they will most certainly provide
you with all the marrow bones you could want at about 1/3 the cost of the
market. 

A hint> have your meat cutter saw the bones into 2 or 3 inch section or split
them for you. This will save a lot of anguish in the extraction process. Like
anything else substitution of other things may created a tasty dish, but you
will definantly not get the same flavor, texture or apperance that using
marrow provides for.

Suet is for the most part available anywhere there is meat being sold. Be
sure to specify that you want it for "human" consumption as often times suet
is specifically offered for sale for bird feeders. That type often times has
bits of flesh and blood in it or extraneous matter that would make it
somewhat unsuitable for human consumption without extensive pre-preperation..

Lord Ras
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