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The Making Of Another 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

The Making of Another Marrow. Take lamb's brains and add to them fresh clarified butter, eggs and fresh milk with some sugar; stuff them in intestines and hang them up. For some rulers there have been prepared glass vessels that seem from their shape to be tibias or other bones, and when [the stuffing] has just been mixed, insert it into these receptacles. Put it in a pot with water and salt and all that is necessary for the dish made with it; cook it until you know that the marrow has been done and thickened inside its container-this can be seen from outside the glass. Take it out and remove the dough from the tops of the containers, empty what is in them and serve it.

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