Marrow Bones (Osso Bucco)

Ingredients

• 8 three-inch lengths marrow bone
• Salt and pepper
• 1 cup strained tomato
• 5 tablespoons butter
• 1 teaspoon granulated sugar
• 1 small onion, minced
• 1/2 tablespoon flour
• 1 small carrot, grated
• Parsley sprigs
• Rounds of toast

Method

1. 1

   Select bones of young beef, not too thick and heavy.

2. 2

   Heat four tablespoons butter; add bones, onion, carrot and seasonings; cover and slowly fry, basting and turning often.

3. 3

   When they begin to color add tomato, sugar, and flour mixed with remaining butter.

4. 4

   The marrow is cooked as soon as it is heated through.

5. 5

   Lay bones in hot dish.

6. 6

   Skim fat from sauce and strain over bones.

7. 7

   Serve with a plate of hot toast on which the marrow is to be spread.

8. 8

   Garnish with parsley.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 20. The excerpt below is the record exactly as published.

MARROW BONES {Osso Bucco) 8 three-inch lengths marrow Salt and pepper bone 1 cup strained tomato 5 tablespoons butter 1 teaspoon granulated sugar 1 small onion, minced V2 tablespoon flour 1 small carrot, grated Rounds of toast Parsley sprigs

Cook this with the app: pantry check, scaling, and the assistant.