[Sca-cooks] Marrow - thanks

[A. F. Murphy]

Or the fifties... My mother had a story about being in a very elegant
restaurant in London in the late 50s, for lunch. She saw Rarebit on the
menu, which she always loved. So she ordered it. Waiter was horrified.
"Madam, that is a savory!" Well, she knew it wasn't sweet, so she insisted.
(She was already arguing with him about tea, which she wanted, vs. coffee,
which was the only thing he was willing to serve at lunch. She can't abide
coffee.) Then this playing card sized thing arrived. She had to swallow her
pride and reorder lunch!

For that matter, the seventies... When I was there, I had dinner at the
home of friends of my parents. After  the sweet, they served cheese and
oatcakes. My first stilton... Yum...

Anne

> [Original Message]
> From: Philip & Susan Troy <troy at asan.com>
> To: <sca-cooks at ansteorra.org>
 > Date: 11/1/01 8:58:52 AM
> Subject: Re: [Sca-cooks] Marrow - thanks
>
> 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
> --
> Phil & Susan Troy
>