Edge-bone of Beef

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (4)
  1. Cut off the outside of this joint, a thick slice the whole length of the joint, beginning at a, and cutting it all the way even and through the whole surface, from a to b.
  2. The soft fat, which resembles marrow, lies on the back below the letter d.
  3. The firm fat must be cut in thin horizontal slices at the point c.
  4. Ask the company which fat they prefer, as some people like the soft, and some the firm fat.
Original Text
Edge-bone of Beef.—Plate VII. THE outside of this joint is generally injured in its flavour from the water in which it is boiled; a thick slice must therefore be first cut off, the whole length of the joint, beginning at a, and cutting it all the way even and through the whole surface, from a to b. The soft fat, which resembles marrow, lies on the back below the letter d, and the firm fat must be cut in thin horizontal slices at the point c; but as some people like the soft, and some the firm fat, it is necessary to ask the company which they prefer. The upper part, as it is generally placed
Notes
—