[Sca-cooks] Marrow substitute

[Phil Troy / G. Tacitus Adamantius]

Also sprach Volker Bach:
>Salve
>
>I haven't got terribly much experience with this, but I found a few recipes
>that require melted beef marrow. I'm wondering - marrow is kind of hard to
>come by in these post-BSE days, so what could I use as a substitute? Is there
>anything?
>
>Thanks
>
>Giano

Rendered beef suet (don't let it brown) should do the trick, the kind 
of hard fat from around the kidney or inside the loin. In a pinch, 
the fat (rendered) from a rib roast or steak would do it. Marrow is 
almost all fat, but it has a rich, meaty flavor, even when melted.

Adamantius
-- 




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la 
brioche!" / "If there's no bread to be had, one has to say, let them 
eat cake!"
	-- attributed to an unnamed noblewoman by Jean-Jacques 
Rousseau, "Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
	-- Susan Sheybani, assistant to Bush campaign spokesman Terry 
Holt, 07/29/04