( Serves about 112 )

Original Take 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 forthe.
My version
  • 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

Boil 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.

Notes This went 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 and smooth).
(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.
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