You shall eat no marrow, whether it is of birds or other animals, as it causes dizziness in the head and a bad memory, so that you forget things which you heard or read earlier. Das Kochbuch des Meisters Eberhard
There you have it. I am reminding you of this 15th Century wisdom because I worry about your health, obviously, not because beef soup bones have gone from $2 for a large bag to $4 for four small bones since the cooking with marrow fad began.
Marrow bones, also called Mary or Marie bones, is a fantastic source of calorie dense nutrition.
If you boil the soup bones instead of roasting you can carve combs, dice, needles and other things out of the bones. If you put vinegar in the water the bones become really white too.
To extract the marrow from bones, you cover the bones with water and simmer them until the insides of the bones turn to jelly, or slide out, from solid white. The broth left behind is great for soups or pottage or where ever broth is required, just add salt and dilute with water.
If a recipe calls for marrow it isn’t quite right to replace with butter. Lard is a closer substitute but lacks the depth of marrow.
Make fine paste, and put in the white of one egg and sugar, and when they are made in little coffins set them into the Ouen vpon a paper a little while then take then out and put in marie, and then close them vp and pricke them, and set them in again, and when they are broken serve them with blanch powder strewed upon them. The Good Housewife’s Jewell (1596)
* Pastry for 12 small tarts, top and bottom
* 3/4 cup of beef marrow
* 4 tbsp raw cane sugar
* 1 tbsp ginger, ground
1) Preheat oven to 350F. Place tart bottoms in oven for 15 minutes. Remove then let cool.
2) Once tarts are cool place 1 tbsp of marrow in each. Cover each tart with more pastry and slice a hole in the middle, or use a pastry lattice, and place tarts in oven. Bake for 25-30 minutes until pastry is golden.
3) Combine sugar and ginger together. Liberally sprinkle sugar mixture on the hot tarts. Serve hot.