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

[Aurore]

How do you make those?  Aurore
----- Original Message -----
From: "Betsy Marshall" <betsy at softwareinnovation.com>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, December 24, 2002 2:43 PM
Subject: RE: [Sca-cooks] Marrow fat (Was goose fat)


> 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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