If your butcher will let you have a veal bone, scrape the marrow from the bone and cook it with the onion.

The gelatin, made with veal bones, contributes much of the flavor.

In recipes I do away with the veal bone and just make patties.

Rinse the veal bones and pat them dry; toss the bones with the oil.

In a deep roasting pan, add the veal bones and roast, turning occasionally, until the bones begin to brown, about 30 minutes.

Arrange the veal bones compactly in one layer in a flameproof baking dish.

"Are you saying we call up all the grocery stores in the city and find out who sold veal bones yesterday?"

I want an answer-which grocery chain did our unsub buy the veal bone at.

Fernet Branca in hand, he heads straight for my sack of veal bones.

Put the pieces of veal bone on the platter.