Adapted from Fergus Henderson’s recipe in The Whole Beast: Nose to Tail Eating

Serves 1

3 3-inch sections of veal marrowbone – crosscut shanks. Choose bones that are cylindrical, not flared.
a handful of flat-leaf parsley, washed and dried.
a small shallot, peeled and diced

Dressing:
Juice from a scant half a lemon
Good olive oil
Sea salt, freshly ground pepper

Toast – I like Pepperidge Farm White Sandwich Loaf

Heat oven to 450 degrees F. Place bones in ovenproof pan. An iron skillet works well. Roast the bones for about 20 minutes, depending on the thickness. You want the marrow browned and loose, but not melting away.

Meanwhile, prepared the salad by lightly chopping the parsley. Mix it with shallots and capers. Before serving, dress parsley. Make toast.

To eat:
Scrape marrow from the bone onto the toast and season with sea salt. Then add a dab of parsley salad on top of marrow. The crunch of sea salt is really marvelous over the smooth marrow, tart parsley and pops of capers.