Daily entries from the 17th century London diary
A link to Marrow in the Food Network food encyclopedia
---My personal recipe:
Soak bones in brine overnight (this removes any remaining blood) place in tray, and bake at 350 f for 30 minutes.
With a marrow spoon (if you have it) or a butter knife, scoop out the marrow (it will be rather gelatinous) and slather it on toast points or wheat crackers.
Marrow is an extremely rich food. You'll be lucky (or very hungry) to put away more than 2 bones worth. It doesn't look pretty but as soon as it starts melting in your mouth you'll understand why our ancestors went through the trouble of smashing bones to get at it and why it became a rich man's treat.
Here's a google answers link w/some more info on history and nutrition which eases my guilt a little when enjoying osso buco: http://answers.google.com/answers/threadview?id...
There was even such a thing as "Marrow Pudding"
Woolley, Hannah. "The Gentlewoman's Companion: or, A Guide to the Female Sex". London: 1675.
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