tomato purée to come to the top of
the pieces of meat but not to cover
them. Cook very slowly for about 4
hours, until the meat is almost
coming off the bones. Ten minutes
before serving, sprinkle the osso
buco with finely chopped celery or
parsley and lemon peel. Be sure to
keep the pieces of meat upright
during the cooking, or the marrow
in the bones will fall out. Serve a
plain risotto as an accompaniment.
CÔTES DE VEAU FOYOT
For 4 good cutlets of veal put
about 4 oz of chopped onions into
a pan with a little butter and let