[Sca-cooks] Alows de Beef or de Motoun

[David Friedman]

>10 or more years ago, this recipe was posted to this list. I am 
>planning on using this for the Nobles Lunch for our upcoming event 
>in a week. I'm assuming that the modern recipe specifies raw meat, 
>but I'd like to know for sure. Is 10-12 minutes long enough to cook 
>this from a raw state?

Yes.

>Also, if I can't find lamb fat or marrow, what would be a good substitute?

The original, as you can see, specifies suet, which should be easy 
enough to get. Note that the title specifies beef or mutton, so 
there's no particular reason to assume either the fat or the marrow 
has to be from lambs. If we did it with marrow--it was a long time 
ago--we probably used marrow from  beef marrow bones.

I should revise the version in the Miscellany to read "marrow or lamb 
fat" to make it clear that the marrow or fat need not be from lamb.

-- 
David/Cariadoc
www.daviddfriedman.com