293. Aitch-bone of Beef (or, as I think it ought to be called, Edge-bone).—This is a very nice joint for a small family, but not so economical as is generally supposed; it should be pickled carefully, and cooked in the same way as the round; one weighing ten pounds will take two hours and a half; it should be trimmed on the top, and served with some of the liquor under it. It is very good when fresh and braised like the ribs.