-Excerpt from , Ralph Waldo Emerson

In Europe it is important in the cookery of the Netherlands, France, Italy,Germany, and...Spain...How much distinction had been made between the flesh of calves andthatof mature cattle in the remote past is unclear.

I give a few illustrations; but description fades before reality.

158-159)"
---, Susan Campbell with Alexandra Towle [Penguin Books:London] 1975
[NOTE: FT's two NYC 1964/5 NYC World's Fair cookbooks offer recipes from India and Pakistan.


Here is an overview of the process:

3. This movement continued until thepassage of the 18th amendment in 1920.

579) Turkish roots
"Though foreshadowed in earlier Aegean sources, yoghurt appears to have become a much more significant part of the diet in Ottoman times.


You said you were coming home from the shop,

Traditionally this has been a considerable culinary delicacy...and it remains so in many cultures."
---, John Ayto [Oxford University Press:Oxford] 2002 (p.

As soon as your day's work was done.-

The result is that at the majority of prehistoric sites, much of the bone debris is in the form of splintered shafts or separated proximal and distal ends of long bones.

Our fire has gone out, our house is all dark,

The primary application of marrow (an ancient word, which has been traced back to the hypothetical Indo-European base *mozgho-) is to the tissue that fills bone cavities.

And mother's been watching since tea,

60-61) Ancient Greece
"The softness of bone-barrow made of it a rich food for lucky children, as is said by Andromache in the Homeric Iliad.

With poor brother Benny so sick in her arms,

In the time of Queen Victoria, marrow was considered to be a man's food and 'unladylike', although Queen Victoria herself apparently ate marrow toast for tea every day...Shelia Hutchins...mentioned that baked marrow bones were 'still served hot in a napkin at City dinners and a few old-fashioned public houses' in London."
---, Alan Davidson [Oxford University Press:Oxford] 2nd edition 2007 (p.

And no one to help her but me.-

Dorothy Hartley...provides charming drawings which show how marrow bones were baked in Georgian times, with a small paste crust sealing the cut end, and how thy were boiled if the marrow was to be served on hot buttered toast.