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Beef Bones, Broiled

There are few dishes more appetising than broiled bones, whether of beef, mutton, or poultry. Great attention should be given to the fire. If not clear the bones will be blackened and lose their nice delicate flavour. Divide them if necessary, rub them with a little clarified butter, then with pepper, salt, and mustard, and broil over the fire for about five minutes. Serve alone or with sliced potatoes fried and very hot.