[Sca-cooks] Marrow

[david friedman]

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>Mark.S Harris wrote:
>
>>Mirhaxa asked:
>>
>>>We're discussing marrow and it's use in puddings and rissoles. I think
>>>it's refering to bone marrow, but someone suggests squash. Can anyone
>>>expound on which is most likely and if the brittish vegetable marrow is
>>>really what we think of here as an overgrown zuchinni?
>>>
>>
>>Without seeing the recipes, from previous discussions here, I would
>>say it is almost certainly bone marrow.
>
>Yeah, I'd have to agree, especially since a) isn't zucchini is new
>world squash? and b) the marrow provides shortening in various baked
>goods, similar to suet, but with a richer flavor


and c)

An whan thou seruyst yt inne, knocke owt the marw of the bonys, an
ley the marwe ij gobettys or iij in a dysshe, as the semyth best, and
serue forth.

(Caboges in _Two Fifteenth Century Cookery Books_)
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David/Cariadoc
http://www.daviddfriedman.com/