[Sca-cooks] properly prepared marrow?
Stefan li Rous
StefanliRous at austin.rr.com
Tue Aug 12 19:15:47 PDT 2008
That would be beef bones.
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Veal bones, too, generally from the femur or the shank bone. Smaller
or narrower bones (think cross-section) such as ribs won't have any
significant amount of marrow in them.
Adamantius >>>
Thanks. yes the size of the bones makes sense. So what about the
larger bones of pigs or sheep? Are these two small to be worth the
effort or is there some reason this marrow isn't as good as veal or
beef?
Stefan
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THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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