SC - bone soup

[Stefan li Rous]

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 ****
============================================================================

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".

============================================================================