edge-bone

Updated: May 17, 2025

Forcemeat balls of veal, anchovies, bacon, suet, herbs, spice, bread, and eggs to bind, are a great improvement. A rump of beef is excellent roasted; but in the country it is generally sold whole with the edge-bone, or cut across instead of lengthways as in London, where one piece is for boiling, and the rump for stewing or roasting.

Mary Eaton - The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

ROUND OR BUTTOCK OF BEEF is cut in the same way as fillet of veal, in the next article. It should be kept even all over. When helping the fat, observe not to hack it, but cut it smooth. A deep slice should be cut off the beef before you begin to help, as directed above for the edge-bone. FILLET OF VEAL. In an ox, this part is round of beef.

Mary Eaton - The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families