[Vwoolf] marrow spoon

[Marcia Childress]

Grilled bone in this context was likely beef or veal bones, center cut and with their surrounding meat already removed for another purpose (another dish or meal), possibly shank bones, grilled or roasted for their marrow, which, as a coveted foodstuff, was sometimes called "God's butter." A recent recipe roasts the bones with rosemary, then removes it and spreads it on little crostini toasts as a first course. As Jeremy points out, there are dedicated marrow spoons for scooping out the rather thick, gelatinous marrow from the bone's central cavity.


Marcia Day Childress
Center for Biomedical Ethics and Humanities
University of Virginia School of Medicine
Telephone: 434.924.9581
Cell phone: 434.227.0778
Email: mdf4e at virginia.edu

Sent from my iPhone

> On May 25, 2015, at 04:24, Jeremy Hawthorn <jeremy.hawthorn at ntnu.no> wrote:
> 
> My eighteenth-century-specialist colleague points out to me that marrow spoons, designed specifically to eat the marrow from bones, were around from the early eighteenth century, as this link confirms:
> 
> http://www.homethingspast.com/marrow-spoons-scoops/
> 
> For those wanting to know how to use them, Martha Stewart will explain:
> 
> http://www.marthastewart.com/916502/how-use-18th-century-marrow-spoons#916502
> 
> This dish must have been relatively popular to ensure that a particular piece of cutlery emerged to facilitate its consumption.
> 
> Jeremy H
> 
> 
> 
> 
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