SC - Marrow

[david friedman]

At 11:12 PM -0600 1/20/00, RANDALL DIAMOND wrote:

>My question is have any of y'all served marrow bones
>at SCA feasts, at head table for instance, or ever
>have rendered the marrow for cooking oil purposes.
>I find that it freezes and keeps well , though hell may
>freeze over before I lose my allotted 70 pounds and can
>have it (occasionally) again.  Any good period data on
>marrow dishes would be appreciated.

"Caboges," from _Two Fifteenth Century Cookery Books_, uses marrow 
bones, and is an old favorite of mine. The recipe says to knock out 
the marrow at the end and serve it with the caboges, but I've also 
served it with the marrow bones.

David Friedman
Professor of Law
Santa Clara University
ddfr at best.com
http://www.best.com/~ddfr/
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