aitch-bone

She had put down her joint, a good aitch-bone, for roasting — than which, if well treated, are few better treats — to revolve in the distant salute of the fire (until it should ripen for the close embrace, where the tints of gold and chestnut vie), when it came into her provident mind with a flash that neither horse-radish nor cauliflower had yet been delivered by

Springhaven Richard Doddridge 2004

The plan, too, of cutting the loin between the rump and aitch-bone in the hind-quarter, lays open the steak-pieces to better advantage than in the Scotch bullock.

Cattle and Their Diseases Embracing Their History and Breeds, Crossing and Breeding, And Feeding and Management; With the Diseases to which They are Subject, And The Remedies Best Adapted to their Cure Robert Jennings

The aitch-bone and the brisket are considered the best pieces for boiling.

The Whitehouse Cookbook (1887) The Whole Comprising a Comprehensive Cyclopedia of Information for the Home Mrs. F.L. Gillette

The loin is the principal roasting-piece; the rump is the favorite steak-piece; the aitch-bone, the favorite stew; the buttock, the thick flank, and the thin flank are all excellent boiling-pieces when corned; the hock and the shin make soup and afford stock for the various requirements of the culinary art; and the tail furnishes ox-tail soup -- a favorite English luncheon.

Cattle and Their Diseases Embracing Their History and Breeds, Crossing and Breeding, And Feeding and Management; With the Diseases to which They are Subject, And The Remedies Best Adapted to their Cure Robert Jennings

She had put down her joint, a good aitch-bone, for roasting -- than which, if well treated, are few better treats -- to revolve in the distant salute of the fire (until it should ripen for the close embrace, where the tints of gold and chestnut vie), when it came into her provident mind with a flash that neither horse-radish nor cauliflower had yet been delivered by Mr. Swipes.

Springhaven : a Tale of the Great War 1862

A boiled aitch-bone of beef is not a difficult joint to carve, as will be seen on reference to the accompanying engraving.

The Book of Household Management Isabella Mary 1861

A boiled aitch-bone of beef is not a difficult joint to carve, as will be seen on reference to the accompanying engraving.

The Book of Household Management Isabella Mary 1861

The aitch-bone, flank, or brisket may be salted and pickled by any of the recipes we have given for salting beef, allowing less time for small joints to remain in the pickle; for instance, a joint of 8 or 9 lbs. will be sufficiently salt in about a week.

The Book of Household Management Isabella Mary 1861

The aitch-bone, flank, or brisket may be salted and pickled by any of the recipes we have given for salting beef, allowing less time for small joints to remain in the pickle; for instance, a joint of 8 or 9 lbs. will be sufficiently salt in about a week.

The Book of Household Management Isabella Mary 1861

An aitch-bone of 10 lbs., 2 – 1/2 hours after the water boils; one of 20 lbs., 4 hours.

The Book of Household Management Isabella Mary 1861