SC - Marrow
James L. Matterer
jlmatterer at labyrinth.net
Thu Nov 27 01:07:24 PST 1997
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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