Recipe or source entry
Boiled Aitch-Bone of Beef
Salt the aitch-bone, and boil it with care as directed for the round; and garnish it in the same manner. All other joints of salt beef are to be treated similarly.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter07/boiled-aitch-bone.html- Legacy revision
8531e8373e9b- Source checksum
ced15985b6e387a02c00e8235a1f93e7de5ce15de2da35a6df4eea7224c93c75- Legacy text checksum
a8a4eebee19ab5f03fe947a72ea46ef2b243e79ddbee227e4856e7bda50e5688
Cite this page
Boiled Aitch-Bone of Beef. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter07/boiled-aitch-bone.html