[Sca-cooks] Marrow

[Philip & Susan Troy]

david friedman wrote:

> --
> [ Picked text/plain from multipart/alternative ]
>
>>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_)

Sure, there's no denying that that is one example of marrow terminology
clearly designating bone marrow, but I suspect that not all the examples
are so clear, which is probably why the question came up.

Adamantius
--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
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