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On The Making Of marrow

This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

On the Making of Marrow. What is wanted in this recipe is to make that of which the taste and flavor resemble the taste of marrow, because many kings and rulers like to eat it and consider it of very good nutrition. If a man limits himself to gathering what marrow he has in his kitchen, he will not lose what he has gained by it, since he attains what he desires and satisfies the appetite. Marrow is a much desired food, and the correct way to eat them is that he who comes first and takes them out to the table should not try them until the lord of the table begins to taste them, and should not try any until he gives it to the taste of his friend and him who eats at his side. I have heard that a king gave one of his retinue an important duty and that this man came in to take leave of the king and go away. The table was dressed and prepared and when the first course was done, another course was presented in which there was a portion of marrow; that man seized it and took it. The king was amazed at his conduct and did not doubt that it would be offered to him, but when he took it, he put it on a bite of bread, sprinkled it with salt and ate it himself. The king kept the matter to himself and when the table was taken away and the king washed his hands, the man rose to take his leave of the king and go away, but the king said to him: "There is between us something I need to tell you afterward." The man went home and did not go out to his job. The king was informed of this and said: "Isn't it enough for him, on a job at five thousand dirhams a year, to eat marrows?"


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