Some persons roast this joint, but we think it far superior salted and boiled as follows: - Take a piece of beef, say, ten pounds, and rub into it a mixture compounded of three quarters of a pound of salt, one ounce of dark moist sugar, and half an ounce of saltpetre. Turn the meat each day, and rub the pickle well in every time. Keep in this condition four or five days, when it will be found salt enough for most people. When wanted for use, put it into a large saucepan, with enough water to cover, let it come to a boil, then draw back, and simmer gently for two hours and a half. The slower it simmers the better. Carrots, turnips, and suet dumplings are the proper accompaniments to this dish, only do not boil them with the meat. The soft, marrow-like fat at the back of the joint should be eaten when it is hot, the hard fat left until the joint is served cold. The liquor in which the beef is boiled should not be thrown away, some of it will make excellent pea-soup. Probable cost, 71/2d. to 81/2d. per pound. Sufficient for eight or nine persons.

How To Carve Aitchbone Of Beef

In carving an aitchbone of beef it is necessary that it should be cut across the grain. In order to do this the knife should follow the line from a to B in the following illustration. The meat should be cut as thin as possible, and very evenly. Cut the lean and the fat in once slice, and if more fat is desired it should be taken horizontally from the side. Before proceeding to serve, a slice of about a quarter of an inch in thickness should be cut from the top, so that the juicy part of the meat may be obtained at once.

AITCHBONE OF BEEF.