Roast Beef Bones Boiled (No. 506)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (15)

For hashing beef

To hash beef, see receipt, Nos. 484, 5, 6, and Nos. 360, 484, and 486.
To hash beef, see receipt, Nos. 484, 5, 6, and Nos. 360, 484, and 486.
To hash beef, see receipt, Nos. 484, 5, 6, and Nos. 360, 484, and 486.
To hash beef, see receipt, Nos. 484, 5, 6, and Nos. 360, 484, and 486.
To hash beef, see receipt, Nos. 484, 5, 6, and Nos. 360, 484, and 486.
See Obs. to No. 19
and mock hare, No. 66*

For the roast beef bones

Roast beef bones ↝ Beef, neck bones [Beef, excludes ground]
melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Accompaniments

poached eggs (No. 546) ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
fried eggs (No. 545) ↝ Egg, whole, cooked, fried [Dairy and Egg Products]
mashed potatoes (No. 106) ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]

For sauce

Nos. 355, or 356

Instructions (2)

Divide the bones, leaving good pickings of meat on each; score them in squares, pour a little melted butter on them, and sprinkle them with pepper and salt: put them in a dish; set them in a Dutch oven for half or three quarters of an hour, according to the thickness of the meat; keep turning them till they are quite hot and brown; or broil them on the gridiron.
Brown them, but don’t burn them black.

Original Text

Hashed Beef, and roast Beef bones boiled.—(No. 506.)

To hash beef, see receipt, Nos. 484, 5, 6, and Nos. 360, 484, and 486.

The best part to hash is the fillet or inside of the sirloin, and the good housewife will always endeavour to preserve it entire for this purpose. See Obs. to No. 19, and mock hare, No. 66*.

Roast beef bones furnish a very relishing luncheon or supper, prepared in the following manner, with poached eggs (No. 546), or fried eggs (No. 545), or mashed potatoes (No. 106), as accompaniments.

Divide the bones, leaving good pickings of meat on each; score them in squares, pour a little melted butter on them, and sprinkle them with pepper and salt: put them in a dish; set them in a Dutch oven for half or three quarters of an hour, according to the thickness of the meat; keep turning them till they are quite hot and brown; or broil them on the gridiron. Brown them, but don’t burn them black. For sauce, Nos. 355, or 356.

Notes

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