Roast Beef Bones furnish a very relishing luncheon or supper, prepared with poached or fried eggs and mashed potatoes, as accompaniments. Divide the bones, leaving good pickings of meat on each; - score them in squares, pour a little melted butter on them, and sprinkle them with pepper and salt; put them on a dish; set them in a Dutch-oven for half or three-quarters of an hour, according to the thickness of the meat; keep turning them till they are quite hot and brown; or broil them on the gridiron. Brown them, but don't bum them. Serve with Grill sauce.