SC - bone soup

[LordVoldai@aol.com]

That depends.  Most bones will leave some scum on top when boiled
separately.  If you're making a splitpea, it won't matter.  If you want a
clear broth, boil and skim first.
Raoghnailt
Stan Wyrm, Artemisia
rygbee at montana.com
- ----- Original Message -----
From: Stefan li Rous <stefan at texas.net>
To: SCA-Cooks maillist <SCA-Cooks at Ansteorra.ORG>
Sent: Tuesday, June 01, 1999 8:58 p.m.
Subject: Re: SC - bone soup


> Adamantius commented recently:
> > Yes, the bone adds flavor and gelatin to the broth, as does any skin
> > that may be on the beastie.
> > ... You then need to decide if the bone is worth it to you. It
> > does make a great stock for things like pea soup, etc., but I don't know
> > if I'd eat much of the marrow from a ham bone, it can be pretty
> > overpowering compared to, say, beef or veal marrow.
>
> Ok, new cook question time. If I'm going to use a bone in a soup, can
> I just put it in whole? Or should I split it some way? Do I just add
> it to the soup? Or should I boil it in water or broth first and then
> add the other ingredients?
> --
> Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
> Mark S. Harris             Austin, Texas           stefan at texas.net
> **** See Stefan's Florilegium files at:
>          http://lg_photo.home.texas.net/florilegium/index.html ****
>
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