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It consisted of a piece of beef, that known as the "aitch-bone," which is perhaps the cheapest that the butcher supplies when the amount of eating is taken into consideration; one roast duck, a large Pekin, the Near Year offering of the farmer Stevens; and a plum pudding somewhat pallid in appearance.
The rump-bone and aitch-bone may be removed before cooking. Place it on the platter with the loin or backbone nearest the carver. Separate the leg from the loin; this is a difficult joint to divide when the bones have not been removed, but it can be done with practice. When the leg has been taken off, carve that as directed on page 19.
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.
A word about the care of carving knives: a fine steel knife should not come in contact with intense heat, because it destroys its temper, and therefore impairs its cutting qualities. No. 1. Used for choice roasts, the porterhouse and sirloin steaks. No. 2. Rump, used for steaks, stews and corned beef. No. 3. Aitch-bone, used for boiling-pieces, stews and pot roasts. No. 4.
On comparing the two modes of cutting-up, it will be observed that in the English there are more roasting-pieces than in the Scotch, a large proportion of the fore-quarter being used in that way. 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.
There are two ways for broiling it. One is to slice diagonally across the grain; the other is to broil it whole. In either case brush butter over it and proceed as in broiling other steaks. It is considered by butchers the finest steak, which they frequently reserve for themselves. The aitch-bone and the brisket are considered the best pieces for boiling.
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