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

[Betsy Marshall]

tallow dips, or lamps.

-----Original Message-----
From: sca-cooks-admin at ansteorra.org
[mailto:sca-cooks-admin at ansteorra.org]On Behalf Of Aurore
Sent: Tuesday, December 24, 2002 1:55 PM
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Marrow fat (Was goose fat)


I got the same question but different fat.  Remember the brisket I was proud
of, will I collected up the juice and fat and fridge it to get the fat off
the top easier.  What can I do with about 2 cups of beef fat.  Aurore
----- Original Message -----
From: "Diamond Randall" <ringofkings at mindspring.com>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, December 24, 2002 3:22 PM
Subject: [Sca-cooks] Marrow fat (Was goose fat)


> [ Converted text/html to text/plain ]
>
> 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
> --- ringofkings at mindspring.com[1]
> --- EarthLink: The #1 provider of the Real Internet.
>
>
> ===References:===
>   1. mailto:ringofkings at mindspring.com
>
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