H-Bone of Beef,—(No. 8.)
Is to be managed in exactly the same manner as the round, but will be sooner boiled, as it is not so solid. An H-bone of 20lbs. will be done enough in about four hours; of 10lbs. in three hours, more or less, as the weather is hotter or colder. Be sure the boiler is big enough to allow it plenty of water-room: let it be well covered with water: set the pot on one side of the fire to boil gently: if it boils quick at first, no art can make it tender after. The slower it boils, the better it will look, and the tenderer it will be. The same accompanying vegetables as in the preceding receipt. Dress plenty of carrots, as cold carrots are a general favourite with cold beef.
Mem.—Epicures say, that the soft, fat-like marrow, which lies on the back, is delicious when hot, and the hard fat about the upper corner is best when cold.
To make PERFECTLY GOOD PEASE SOUP in ten minutes, of[114] the liquor in which the beef has been boiled, see N.B. to No. 218.
Obs.—In “Mrs. Mason’s Ladies’ Assistant,” this joint is called haunch-bone; in “Henderson’s Cookery,” edge-bone; in “Domestic Management,” aitch-bone; in “Reynold’s Cookery,” ische-bone; in “Mrs. Lydia Fisher’s Prudent Housewife,” ach-bone; in “Mrs. M’Iver’s Cookery,” hook-bone. We have also seen it spelled each-bone and ridge-bone; and we have also heard it called natch-bone.
N.B. Read the note under No. 7; and to make perfectly good pease soup of the pot-liquor, in ten minutes, see Obs. to No. 218, No. 229, and No. 555.