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<DIV>I have never heard of anyone eating bone-marrow, but, now that I’ve
mentioned it to people, they say “Oh yes [of course]”. However, ISTM that
it is somewhat of a delicacy, presumably because there’s not much of it (you can
have my portion, but I’m prepared to taste it to check whether I could just
possibly get through it). I have borrowed “Mrs Beeton” from next-door,
and, while I was studying it, my neighbour came in with his smart phone, going
on about -- bone-marrow, of course! Anyway, it’s easier to use a hard copy
of Mrs B. in conjunction with the internet, rather than either alone.</DIV>
<DIV><A title=http://www.gutenberg.org/cache/epub/10136/pg10136.html
href="http://www.gutenberg.org/cache/epub/10136/pg10136.html">http://www.gutenberg.org/cache/epub/10136/pg10136.html</A></DIV>
<DIV> </DIV>
<DIV>Para. 644 gives the recipe for “Rib of Beef Bones (A Pretty Dish)”, 635 for
“Boiled Marrow-Bones” (very informative), and 614 for “Broiled Beef
Bones”:</DIV>
<DIV> </DIV>
<P id=id03337><FONT face="Times New Roman">614. INGREDIENTS.—The bones of ribs
or sirloin; salt, pepper, and cayenne.</FONT></P>
<P id=id03338><FONT face="Times New Roman"><I>Mode</I>.—Separate the bones,
taking care that the meat on them is not too thick in any part; sprinkle them
well with the above seasoning, and broil over a very clear fire. When nicely
browned they are done; but do not allow them to blacken.</FONT></P>
<DIV> </DIV>
<DIV>Surely this is what we would call spareribs (tho’ they are pork, aren’t
they)?</DIV>
<DIV> </DIV>
<DIV>If we turn to Mrs. B’s suggested dinners, I think we find marrow-bones for
more special occasions and broiled bones for ordinary ones (cf. 1914, 1952,
1942, 1994, 2011, 2117, 2124). Here’s para. 2124:</DIV>
<DIV> </DIV>
<DIV><FONT face="Times New Roman">PLAIN FAMILY DINNERS FOR
DECEMBER.</FONT></DIV>
<P id=id11128><FONT face="Times New Roman">2122. <I>Sunday</I>.—1. Carrot soup.
2. Roast beef, horseradish sauce, vegetables. 3. Plum-pudding, mince
pies.</FONT></P>
<P id=id11129><FONT face="Times New Roman">2123. <I>Monday.</I>—1. Fried
whitings, melted butter. 2. Rabbit pie, cold beef, mashed potatoes. 3.
Plum-pudding cut in slices and warmed; apple tart.</FONT></P>
<P id=id11130><FONT face="Times New Roman">2124. <I>Tuesday</I>.—1. Hashed beef
and broiled bones, pork cutlets and tomata sauce; vegetables. 2. Baked lemon
pudding.</FONT></P>
<P id=id11131><FONT face="Times New Roman">2125. <I>Wednesday</I>.—1. Boiled
neck of mutton and vegetables; the broth served first with a little pearl barley
or rice boiled in it 2. Bakewell pudding.</FONT></P>
<P id=id11132><FONT face="Times New Roman">2126. <I>Thursday</I>.—1. Roast leg
of pork, apple sauce, vegetables. 2. Rice snowballs.</FONT></P>
<P id=id11133><FONT face="Times New Roman">2127. <I>Friday</I>.—1. Soles à la
Creme. 2. Cold pork and mashed potatoes, broiled rump-steaks and oyster sauce.
3. Rolled jam pudding.</FONT></P>
<P id=id11134><FONT face="Times New Roman">2128. <I>Saturday</I>.—1. The remains
of cold pork curried, dish of rice, mutton cutlets, and mashed potatoes. 2.
Baked apple dumplings.</FONT></P>
<P><FONT face="Times New Roman"></FONT> </P>
<P>Broiled bones as an ordinary dish fits in with the opening scene in Milne’s
“The Great Broxopp”: it seemed such a funny thing to have when you went out for
a meal, says Nancy (the mistress of the house). [Old “Punch” joke: “Do you
realise, Mary, that I can write my name in the dust on this bureau?” “Lor, mum,
now I never ‘ad no education meself.”]</P>
<P> </P>
<P>Anyway, I’ve kindly been given 3 refs by contributors to the list, so I will
check them out in the British Library next month, and hope that I can come to a
final conclusion. otherwise, we’ll never get the remaining 500 (are
there?) notes done.</P>
<P> </P>
<P>However, if I’m right about the (equivalent of) spareribs, that leaves the
oddity of Jacob wanting “<SPAN
style='FONT-FAMILY: ; LINE-HEIGHT: 14pt; mso-fareast-font-family: "Times New Roman"; mso-ansi-language: en-gb; mso-fareast-language: en-gb; mso-bidi-language: ar-sa'><FONT
face="Times New Roman">grilled bone</FONT></SPAN>” rather than “<SPAN
style='FONT-FAMILY: ; LINE-HEIGHT: 14pt; mso-fareast-font-family: "Times New Roman"; mso-ansi-language: en-gb; mso-fareast-language: en-gb; mso-bidi-language: ar-sa'><FONT
face="Times New Roman">grilled bones</FONT></SPAN>”. However, if I said
I’d like a chop for dinner, I wouldn’t necessarily be restricting myself to just
one. Just as asking for “bacon and eggs” may mean that I only want one
egg!</P>
<P> </P>
<P>Stuart</P>
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> “What’s the French for grilled bone?”<BR>> > <BR>> >
Unfortunately, I have no real interest in food, and know very little about
it.<BR>> > <BR>> > Vara says in her notes: “Broiled steak with the
bone in.”<BR>> > <BR>> > In the UK, we don’t now say “broiled” (it’s
N. American), although we may talk about a broiling sun. There’s no problem with
“grilled”; it’s the bone that’s the difficulty.<BR>> > <BR>> > The
OED has a couple of unhelpful examples from the 19th C, such as “The grilled
bone that browned upon the fire.”<BR>> > <BR>> > VW used the
expression: ‘I’m burnt like a grilled bone’ (L5 186).<BR>> > <BR>> >
Is it really steak? I incline towards a chop. If it’s a chop, can I really ask
for “une côtelette grillée” in France?<BR>> > <BR>> > Turning to the
French translations, I find that Jean Talva (Livre de Poche) quite reasonably
sidesteps the problem: “J’ai envie d’un «grilled bone». Comment dit-on «grilled
bone» en français?” (p. 159)<BR>> > <BR>> > Ado Haberer (Folio
classique) has almost the same translation: “J’ai envie de «grilled bone».
Comment dit-on «grilled bone» en français?” (p. 206). However, as his is an
annotated edn, he explains: ‘qu’il s’agisse de boeuf ou de porc, on dirait «côte
à l’os» en français.’ (p. 350). Does that mean ‘spare rib’, Ado?<BR>> >
<BR>> > I really don’t think the expression has any current meaning now,
yet it must have had a clear meaning in VW’s time.<BR>> > <BR>> >
Stuart<BR></DIV></DIV></DIV></DIV></DIV></DIV></DIV></DIV></BODY></HTML>