Rose-Scented Marrow Pomade

Ingredients

• 0.75 pound Beef marrow, cleaned from bone and fiber (Approximately 340g)
• 8 cups Fresh cold water (For soaking, changed twice daily for 10 days)
• 2 cups Rose water (For steeping)
• 0.5 ounce Storax (styrax resin), powdered (Approximately 14g; aromatic resin)
• 0.5 ounce Gum benzoin (gum benjamin), powdered (Approximately 14g; aromatic resin)
• 0.5 ounce Cyprus powder (odoriferous), powdered (Approximately 14g; historical aromatic powder)
• 2 drachms Cinnamon, powdered (Approximately 7g or 2 teaspoons)
• 1 drachm Cloves, powdered (Approximately 3.5g or 1 teaspoon)
• 1 large Egg white (For sealing paste)
• 0.5 cup All-purpose flour (For sealing paste)
• 2 pieces Linen cloth (For covering pot)

Instructions

1. 1Remove all bone fragments and fibrous tissue from the beef marrow. Rinse thoroughly under cold running water.
2. 2Place the cleaned marrow in a bowl and cover with fresh cold water. Change the water twice daily (morning and night) for 10 days, keeping the bowl refrigerated between changes.
3. 3Drain the marrow completely and place in a clean bowl. Cover with rose water and let steep for 24 hours in the refrigerator.
4. 4Remove the marrow from the rose water and drain thoroughly on a clean cloth or paper towels. Pat dry gently.
5. 5In a bowl, combine the powdered storax, gum benzoin, cyprus powder, cinnamon, and cloves. Mix thoroughly until well blended.
6. 6Using a silver spoon or fork, thoroughly mix the drained marrow with the aromatic powder mixture until completely combined and uniform.
7. 7Place the marrow mixture into a stainless steel or ceramic pot that holds about 1.5 pints (approximately 3 cups capacity). Do not use aluminum.
8. 8In a small bowl, beat the egg white lightly and mix with flour to form a thick paste that can be spread.
9. 9Spread the egg white and flour paste on one piece of linen cloth. Place this cloth over the pot opening, paste side down. Cover with a second piece of linen and press firmly around the edges to create a tight seal that will trap steam inside.
10. 10Fill a large pot with water and place the sealed smaller pot inside, ensuring it sits steady. The water level should come up the sides of the inner pot but not touch or overflow onto the linen seal.
11. 11Bring the water to a boil and maintain a steady boil for 4 hours. Monitor the water level constantly and add boiling water as needed to maintain the level. Do not let the water touch the seal or run dry.
12. 12Carefully remove the large pot from heat. Let the inner pot cool in the water bath for 30 minutes before removing it.
13. 13Carefully remove the linen seal from the pot. Using a silver spoon, strain the melted pomade through a fine mesh strainer or cheesecloth into small glass jars or containers.
14. 14Allow the pomade to cool completely to room temperature in the jars, then seal with corks or tight-fitting lids. Store in a cool, dark place. Always use silver utensils when handling the pomade.