SC - Marrow
Charles McCN
charlesn at sunrise.srl.rmit.edu.au
Thu Nov 27 15:12:56 PST 1997
Marrow comes out of bones. Get a nice big bone, break it, and get the
yummy bit in the middle that isn't bone-shard.
(Aaaah, the modern world. Now when I was a youngster you could still get
marrow-bones from the butcher ;)
Charles
On Thu, 27 Nov 1997, James L. Matterer wrote:
> 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
>
> ============================================================================
>
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
> ============================================================================
>
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list