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1036
Enquire within upon everything
·
Robert Kemp Philp
21
iii.
The
Edge-bone,
or
Aitch-bone,
is
not
considered
to
be
a
very
economical
joint,
the
bone
being
large
in
proportion
to
the
meat;
but
the
greater
part
of
it,
at
least,
is
as
good
as
that
of
any
prime
part.
On
account
of
the
quantity
of
bone
in
it,
it
is
sold
at
a
cheaper
rate
than
the
best
joints.
It
may
be
roasted
or
boiled.
iv.
The
Rump
is
the
part
of
which
the
butcher
makes
great
profit,
by
selling
it
in
the
form
of
steaks,
but
the
whole
of
it
may
be
purchased
as
a
joint,
and
at
the
price
of
other
prime
parts.
It
may
be
turned
to
good
account
in
producing
many
excellent
dishes.
If
salted,
it
is
simply
boiled;
if
used
unsalted,
it
is
generally
stewed.
v.
The
Veiny
Piece
is
sold
at
a
moderate
price
per
pound;
but,
if
hung
for
a
day
or
two,
it
is
very
good
and
very
profitable.
Where
there
are
a
number
of
servants
and
children
to
have
an
early
dinner,
this
part
of
beef
will
be
found
desirable.
vi.
The
Leg
and
Shin
afford
excellent
stock
for
soup;
and,
if
not
reduced
too
much,
the
meat
taken
from
the
bones
may
be
served
as
a
stew
with
vegetables;
or
it
may
be
seasoned,
pounded
with
butter,
and
potted;
or,
chopped
very
fine,
and
seasoned
with
herbs,
and
bound
together
by
egg
and
bread
crumbs,
it
may
be
fried
in
balls,
or
in
the
form
of
large
eggs,
and
served
with
a
gravy
made
with
a
few
spoonfuls
of
the
soup.
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