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This classic St. John dish uses veal bones for a more delicate texture and flavor. ("They've got youth on their side," says Fergus.) Ask your butcher for center-cut bones: You don't want the ends. When it comes to salt, Fergus uses coarse gray sea salt here because it maintains its crunch atop the succulent marrow.

• 8 3"-4"-long pieces veal marrow bones
• 1 cup fresh flat-leaf parsley, roughly chopped
• 2 small shallots, thinly sliced (about 1/3 cup)
• 2 tablespoon extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon drained capers
• Coarse gray sea salt
• Freshly ground black pepper
• 4 1/2"-thick slices rustic white bread, toasted
• Apecial equipment: 4 long, thin spoons

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