[Sca-cooks] Marrow fat (Was goose fat)

[Diamond Randall]

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Yes, goose fat is wonderful for flavouring things, but my personal
favorite is to get nice bones from the butcher and roast them on
a baking pan and feast on the wonderful marrow.  This always
leaves a cup or two of clear fat in the pan, so I strain out imputities
and put it in a stoneware jar in the fridge.  I use it like butter (usually \
1/2 and 1/2( in flavouring soups and stews or frying.
Any other marrow lovers out there?

Akim

--- Diamond Randall
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