[Sca-cooks] properly prepared marrow?

[Elaine Koogler]

The ball on the end is perhaps 3/4 to 1 inch in diameter...not all that
big.  I suspect that the large bones were pre-cracked or something...I
dunno.

Kiri

PS:  If anyone is interested, I'll try to remember next week to take a photo
of it and post it on my Picasa page.

On Thu, Aug 14, 2008 at 1:53 AM, Stefan li Rous
<stefanlirous at austin.rr.com>wrote:

> Kiri mentioned:
>
> <<< Actually, I inherited a marrow spoon...it has a U-shaped bowl to dig
> out the
> marrow with, and on the top end of the handle is a good-sized solid ball
> for
> cracking the bone.  The whole thing is about 10" long.  It is of silver,
> and
> beautifully decorated, so I have to assume that it was used at the table
> rather than as a kitchen implement. >>>
>
> Anybody know of any evidence of these being used during our period? To a
> certain extent, this makes me think of a later time period, Georgian?
> Edwardian? But I can imagine them being used in upper crust period feasts.
>
> Kiri, how big is this "good-sized solid ball"? I'm having trouble imagine
> this being large enough to crack the substantial size bones that we've been
> talking about. Or were such bones pre-cracked to make it easier at the
> table? Seems difficult to do with finesse. But then modern, fancy dinners do
> sometimes include lobster and crayfish in their shells and such.
>
> Being in the middle of a long job search which sometimes includes lunch
> during extended interviews I do remember a number of recommendations on
> avoiding ordering certain things like spagetti or bbq ribs at such lunches
> to avoid embarrassing yourself then or in the afternoon interviews.
>
> Stefan
> --------
> 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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