Cooked (roasted or boiled) bone marrow, spread on toast. Commonly highly spiced. Served hot. Digby 1669 soaks the marrow-bones in sweet wine.
Original Receipt in 'The Closet Of Sir Kenelm Digby Knight, Opened ' (Digby 1669)
MARROW SOPS WITH WINE
Make thin tosts or slices of light French bread, which dry well, or toste a little by the fire, then Soak them in Canary or old Malaga-wine, or fine Muscat, and lay a row of them in a deep dish or bason; then a row of lumps of Marrow upon that; then strew a little fine sugar mingled with some Powder of Cinnamon and Ambergreece (and Nutmeg, if you like it) upon that. Then another row of sops, &c. repeating this, till the dish be full: and more Sugar, Cinnamon and Amber at the top, then on the other rows. If you will, you may put a row of stoned Raisins of the Sun upon every row of Marrow. Then cover the dish, and put it in an Oven to bake for half-an hour; or till the Marrow be sufficiently baked.
See: Marrow Toast Victoria
For other marrow dishes, see: Bone Marrow
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY