yield 10 lb.
8 lb. marrow
Rind and juice of 4 lemons
6 lb. sugar
1. Peel the marrow and remove pith and seeds.
2. Dice the marrow - it should weigh 6 lb.
3. Put in a steamer and cook until just tender.
4. Leave the cooked marrow in a bowl, and add the lemon rind and juice, together with the sugar.
5. Cover and leave for 24 hours.
6. Boil the marrow over gentle heat until the sugar has dissolved.
7. Continue cooking until the marrow is transparent and the syrup thick.
