marye; do hit yn a pot with hony, poudyr of
pepyr, poudyr of ginger & canell & ale
& aleye hit. Take brede; cut hit in gobettys.
Tost hem, couch hem yn disches. Loke thy syrup be
salt; yyf hit a coulour of safron and serve hit
- 6 large beef shank bones
with the ends cut off (yeilds a little
over a pound & a half of marrow)
- 1 1/4 pounds of honey
- A twelvepack of Ale
- 2 Tsp Cinnamon
- 1 Tsp Pepper
- 1 TSP Ginger pouder.
- 8 long (Four day old) french
bread loaves cut into slices
everything together, till the volume is reduced
by about a fifth. Cool, skim off most of the fat,
leaving as much of the scummy stuff (which is the
marrow) as possible (easier if refridgerated).
Heat, stir, and ladle into bowls with chunks of
bread in them.
off better than I expected. I made it four days
before. Having never cooked with Marrow before, I
found out that it was almost entirely comprised
of fat. I had I lot of trouble removing it from
the bones, and grinding it, as it made everything
slippery and stickey (although my hands felt nice
(This was the first of the glitches, I
accidentally added about three times the pepper,
because I did not check that the lid of the
pepper jar was on correctly! Luckily, after I
refridgerated it, the pepper stayed mostly in the
plastic container, because it preciptiated out
with some of solids, and I had a good clear
broth, and transfered only some of the solids.
I had some trouble gettin a decent ale, and
keeping it in budget, but the Sam Adams I had
lying around from Thanksgiving.