SC - Marrow

[James L. Matterer]

Greetings, all.

 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."

Yours in Service,
Master Huen/Jim Matterer

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