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A

allspice berries:

in brine for pork, 57

in court bouillon, 60

in millennium rib roast, 26-27

in smoked hock with black-eyed

peas, 81

almonds:

in bone cookies, 243

in lamb shoulder with preserved

lemon and dates, 99-100

Alsatian-style pheasant, 150-51

anchovies:

lamb neck with, 122

in veal shoulder with salsa verde, 19-20

appetizers:

deviled bones, 28

pig’s tails with ginger, soy, and

garlic, 86-87

pig’s tails with lentils, 87-88

roasted marrow bones, 44-45

spicy steamed chicken feet, 161-62

tamarind, pineapple, and

chile-glazed boar ribs, 229

tidal pools, 174-75

apples:

in Alsatian-style pheasant, 150-51

in rabbit with cider and mustard

sauce, 220-21

for roast leg of pork with

crackling, 74-75

apricot(s):

dried, in crown roast of pork, 70-71

mango glaze, for glazed ham, 77

arugula:

for breast of veal, 35-36

in veal shoulder with salsa verde, 19-20

B

bacon:

in Alsatian-style pheasant, 150-51

in Flemish-style rabbit, 214-15

for herb-roasted rabbit, 218-19

in venison shank in rosemary-wine

sauce, 234-35

in wine-braised venison, 222-23

Baker, Danny, 89

balsamic sauce, short ribs in wine and, 33-34

barley:

and lamb soup, 97

marrow pudding, 241

basil:

in braised short ribs, 32

in lamb shoulder ratatouille-style, 101-2

in veal shoulder with salsa verde, 19-20

thai, in coconut chicken curry, 15

in fish head curry, 178

beans, lamb ribs with spinach and, “3

beef, 7-51

beefsteak Fiorentina, 24-25

beer-glazed beef ribs, 29

braised beef shanks with grape sauce, 39-40

braised oxtail with root

vegetables, 47-48

braised short ribs, 32

brown stock, 12-13

buffalo, bison, and beefalo, 10-11

carving porterhouse steak, 24

carving rib roast, 27

ChineSe-style oxtail, 49-50

concentrated brown or white

stock, 14

consommé, 15

cooking temperatures for, 11

deviled bones, 28

double-bone beef with red wine

sauce,22-23

four bones in one pot, 37-38

grilling bone-in steaks, 25

locating and choosing cuts of, 7-10

marrow toppings, 46

millennium rib roast, 26-27

oxtail consommé with sherry, 16-18

parsley salad, for roasted marrow

bones, 44-45

roasted marrow bones, 44-45

short ribs in wine and balsamic

sauce, 33-34

spiced roasted rack of ribs, 30-31

see also specific cuts

beefalo, 10-11

beer:

in Flemish-style rabbit, 214-15

-glazed beef ribs, 29

lamb shanks cooked in paper

with Guinness, 118-19 bison, 10-11

bitter lettuces, for pig’s feet, 82-84

black-eyed peas, smoked hock with, 81

boar, wild, 202

chops martini-style, 228

leg, roast, in sweet-sour sauce, 230-31

ribs, tamarind, pineapple, and

chile-glazed, 229

bone(s):

antlers, 225

and the artist, 31,171

by-products of, 79, 219

china, 221

and dreams, 40

fashionable bones, 162

fishbone linguistics, 197

games played with, 117

gelatin from, 239-40

as ice skates, 104

jewelry, 123

lace, 66

magical powers of, 100, 205

marrow, 51

musical instruments made from, 89

in old graveyards and ossuaries, 48

poultry wishbones, 136-37

songs, 89

superstitions about, 175

tools and carved objects made

from, 66,85, 213,225

uses of burnt, 219

bread crumbs:

in crown roast of pork, 70-71

for deviled bones, 28

for herb-roasted rabbit, 218-19

for lamb chops with caramelized

leeks, 109

in marrow pudding, 242

mustard lemon, for marrow

topping, 46

for pig’s feet, 82-83

brine for pork, 57

broth, roasted bird, 135

buffalo, 10-11

butter and caper sauce, skate with, 193

C

cabbage, Savoy:

for Alsatian-style pheasant, 150-51

in lamb and barley soup, 97

Campari-orange-braised pork shoulder, 67-68

Cantonese-style steamed fish, 188

capers:

and butter sauce, skate with, 193

in grape sauce, skate with, 194

in veal shoulder with salsa verde, 19-20

cardamom:

in pork hock cooked with spiced

honey, 78-79

roasted duck with peaches and, 146-47

carrots:

in braised oxtail with root vegetables, 47-48

in braised short ribs, 32

in coriander-and-orange-braised elk ribs, 226-27

in four bones in one pot, 37-38

in Lancashire