OCTOBER Marrow-bones Marrow-bones (one each), butter (or oil), salt, pepper, dry white wine, parsley, onion, flour, lemon rind. In a large pan, fry a finely chopped onion with butter. Then flour marrow-bones and put them into the pan. Brown them and season with salt and pepper. Pour dry white wine and when it’s evaporated add some broth (or water with some meat extract). Add lemon rinds; cover the pan and cook on a slow fire for about an hour. Ten minutes before serving add finely chopped parsley.