[Sca-cooks] properly prepared marrow?

[Stefan li Rous]

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
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