[Sca-cooks] Marrow - thanks

[johnna holloway]

> Dana Huffman wrote:>
> > Thanks!  Now I'm all set!> >
> > Maybe the dessert was something else, I just remember it
> > being called a "marrowbone" and he was apparently
> > considered a bit odd/old-fashioned? for wanting it.

Philip & Susan Troy wrote:
> You know, something just hit me. Figuratively speaking, that is. In
> England, among various other parts of the world and at various times, it
> was customary to end the meal with a small, final course. Sometimes it
> was sweet, such as a custard or something. In such cases it was known as
> a [drumroll, please...] sweet. Sometimes it was savoury. It might
> involve grilled, devilled anchovies on toast, maybe a rarebit, something
>   that might easily function as an appetizer but for the order of its
> appearance in the meal. (I think it was supposed to make you thirsty,
> more or less.) Anyway, such a dish is known as a savo[u]ry, and that
> might explain a character in a book eating a marrowbone, an actual
> marrowbone, at the end of a meal, and this being mistaken for a dessert.
> This concept was practiced at least until the 1930's. Adamantius
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Which is why also that one can be offered a "sweet" or a "pudding"
as the end to the meal as well as the traditional port and cheese.
Wasn't bone marrow from large bones a luxury item akin to caviar now?
It was eaten with those special little silver spoons.
Johnna Holloway  Johnnae llyn Lewis