I picked up a rather fine and very large marrow from Newbold Verdon at the weekend for the princely sum of 50p. Today I have unearthed a 200 year old Marrow Pickle recipe. I have to chop, salt and soak the marrow flesh for 24 hours in the first place so thats a job for this evening as well as making up the first batch of Damson Cheese.
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