Cooking on the Bone: Recipes, History and Lore by Jennifer McLagan

  • Brown stock

    from Bones: Recipes, History and Lore Bones by Jennifer McLagan

    • Categories: Stocks
    • Ingredients: carrots; celery; leeks; beef bones; veal bones; tomato juice; bay leaves; thyme; parsley; black peppercorns
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Notes about this book

  • RobertaMuir on July 05, 2012

    Needs to be linked to 9781904943471 (Cooking on the Bone: recipes, history & lore) - According to authors website http://www.jennifermclagan.com/book.htm they are same book (her first)

  • RobertaMuir on July 05, 2012

    Needs to be linked to 9781904943471 (Cooking on the Bone: recipes, history & lore) - According to authors website http://www.jennifermclagan.com/book.htm they are same book (her first)

  • ntt2 on March 04, 2012

    This book has lots of information about animals and parts and odds and ends, and weights and cuts and cooking temperature and portion sizes..

Notes about Recipes in this book

  • Roasted marrow bones

    • mjes on July 29, 2021

      Strange - the listings here doesn't correspond with the book - I tried roasted marrow bones with marrow toppings: ginger and salt credited to a restaurant outside Laiguiole France. Why am I roasted marrow bones in July? Either insanity or I happened to see nice marrow bones at my favorite fresh produce market ... and, well, I believe in shopping based on best of the market not advanced planning. I see the why of ginger and salt - breaking the richness of marrow ... I'm glad I tried it, but I'm still a bit more of a parsley salad for my marrow sort of cook.

  • Split pea soup with chestnuts

    • babyfork on December 24, 2020

      This makes a big batch and I wasn't quite sure if Sammy would like the chestnuts so I followed the recipe, but then split it in half after pureeing. Then added the chestnuts to one portion. This made a perfectly fine split pea soup. I didn't mind the chestnuts, but I'm not sure they really added anything, and they are a bit sweet. I'd probably skip them in the future. Otherwise, this made a good pea soup.

  • Wasabi-coated lamb chops

    • EmmaJaneDay on February 09, 2018

      VERY IMPORTANT - requires Wasabi Peas!! And it’s delicious.

  • Seven-hour leg of lamb

    • Arrivaderla on May 05, 2012

      Works well with shoulder of lamb.

    • meginyeg on November 09, 2025

      This was great. Super flavourful.

  • Lamb shanks cooked with paper with Guinness

    • EmmaJaneDay on February 09, 2018

      We cook this recipe often in our house, but not in paper. I just throw it all in a Dutch oven with the lid on and cook it that way. It’s lovely. Serve it with polenta.

  • Rabbit with cider and mustard sauce

    • meginyeg on January 09, 2023

      This was delicious. I didn't do the apple step at the end just the mustard cider sauce. We will have this again.

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  • ISBN 10 1904943470
  • ISBN 13 9781904943471
  • Published Oct 31 2006
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United Kingdom
  • Publisher Grub Street
  • Imprint Grub Street

Publishers Text

Chicken, beef, lamb, pork, and fish all taste better when cooked this way but we've sacrificed flavour for speed and convenience, forgetting how bones can enhance the taste, texture and presentation of meat, poultry and fish - think of a rack of lamb, T-bone steak, ham hock, leg of pork or skate wings. Jennifer McLagan teaches home cooks the secrets of bones. Each chapter includes recipes for stocks, soups, ribs, legs, shins and tails, as well as detailed diagrams of the various cuts for front, middle and back ends. There are a wealth of recipes to discover such as Roasted Marrow Bones with Parsley Salad, Rabbit in Saffron Sauce with Spring Vegetables, Grilled Quail with Sage Butter and Duck Legs with Cumin, Turnips and Green Olives. Supermarket shopping has forced most cooks into boneless cooking, with fillets and breasts being their stock in trade; so now is the time to follow the trend and find yourself a good butcher who will supply you with cuts of meat on the bone.

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