This past weekend I was discussing a birthday party menu (actually not coming up 'til autumn), and suggested an appetiser of roasted veal marrow, toast points, and parsley salad. Discussion turned to preparation. My interlocutor maintained that the bones *had* to be soaked in salted water for 12 hours. I've seen recipes that have called for this, to draw the blood out, but I have to confess that when I've made this in past (the only consumers were me and the SO of the moment), I didn't bother (they have often been an impulse purchase). The marrow looked clear before the roasting, and only occasionally showed any pinkishness in the final product. Perhaps I'm just lucky with my supplier. What are your thoughts on this?
I'd also like to hear of any other methods or recipes that you might have.
Thank you, 'hounds!