Subj : Marrow
To   : DALE SHIPP
From : JIM WELLER
Date : Wed Sep 07 2022 22:44:00

-=> Quoting Dale Shipp to Jim Weller <=-

 JW> stock ...  lamb leg, beef blade steak, pork shoulder, pork
 JW> chop and chicken bones in all.

 DS> Do you crack the chicken bones

Did you mean the pork shoulder bone? Chicken bones are small and
have very little marrow in them.

 DS>  and lamb leg to expose their marrow?
   
My bone saw has mysteriously disappeared and so I didn't go after
the marrow. I love the stuff though. It's a really old fashioned
treat from the days when butcher shops dealt with whole carcasses.
It was a regular thing when I was a kid. My parents had long handled
small marrow spoons to dig it out. I didn't give it much thought
after that until I met Roslind and Ray was harvesting a lot of big
game so leg bones were abundant.

Now of course marrow bone canoes are trendy in high end restaurants. 
Here's a signature recipe from the guy who started the revival.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Bone Marrow and Parsley Salad
 Categories: Appetizers, Veal, Offal, Salads
      Yield: 4 Servings
 
     12 x  7-8cm pieces of middle veal
           Marrowbone
      1 bn Flat-leafed parsley
           Picked from the stems and
           Chopped
      2    Shallots, very thinly
           Sliced
      1    Modest handful of capers
           (extra-fine if possible)
      1    Lemon, juice of
      6 tb Extra-virgin olive oil
           Sea salt
           Freshly ground pepper
           Toast, to serve
           Coarse sea salt
 
  Oven at 190C/Gas 5/375F. Place the bone marrow in an ovenproof
  frying pan. Roast the marrow for 20 minutes until the marrow is
  loose and giving, but not melting away.
  
  Mix together the parsley, shallots, and capers. Make the dressing
  by mixing together the lemon juice and olive oil.
  
  Just before serving toss the parsley mixture with the dressing and
  season with salt and freshly ground pepper.
  
  Scrape the marrow from the bone onto the toast and season with
  coarse sea salt. Serve with a pinch of parsley salad on top.
  
  Source: Fergus Henderson, St John Restaurant
  From: Michael Loo                     Date: 02-11-03
 
MMMMM
            

Cheers

Jim


.... The Secret Scam: slathering mediocre meat with marrow.

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