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Simple Aitch Or Edgebone Of Beef Cooking Recipe

Below is the quick and easy cooking recipe for Aitch Or Edgebone Of Beef.

Cut off a slice, an inch thick, all the length from a to b, and then help. The soft fat, which resembles marrow, lies at the back of the bone, below d—the firm fat must be cut in horizontal slices at the edge of the meat, c. The skewer used in keeping the meat together while boiling, is shown at a, which should be drawn out before serve the Aitch Or Edgebone Of Beefd up; or, if necessary to leave it in, place instead one of silver.


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