Tuesday 24 February 2009

Ye Ancient Marrow Wine

MARROW WINE

From a 19th Century recipe found in a Ure Dale
farmhouse and still as going strong. Very strong.

Gather ye marrows.
They must be firm and free of ye mould.
A goodly weight of at least eight pounds each.
Wash well the outsides.
Take ye a sharp knife and cut off about
Four inches from the stalk end.
With a long handled ladle (or ye fiste),
Remove the seeds, leaving softe fleshe inside.
Finde a goode qualite ladies silk hose,
Preferably without her in it.
cut off the big toe and
Insert your marrow within.
(The big toe of the hose).
A hole should be made in the
Bottom of the marrow
And the whole hung from a hook in the larder.
Take ye a bucket or jar (with a funnel in it),
Then place it beneath.
The marrow is now filled withe
Dark raw sugar to it’s very top.
Cover with cut-off stalke end.
Continue doing this till there be no soft fleshe left.
Collect ye liquid and put in a large copper, or jam pan.
Boil for about ten minutes or one quarter inch of candle.
Add a yeast from ye Master’s best Frenche wine.
Strane liquor into earthen jars and
Cork lightly for about five days.
Cork tightly and wire.
Store in a cool place then
Forget them for about four years.

Advance withe care and open ye vessels withe not a shacky hand. The Liquor to be treated withe great reverence, or woe to they who imbibe in quantity!

Chefs Note.
1 Litre bottles are best for bottling. If there’s any left it makes a fantastic addition to Black Forest Gateaux .........

This recipe can be found on the Bert Fry page of
The Archer’s 50th Anniversary Annual



Every book must be chewed to get out it’s juice.
Chinese Proverb