Edgebone or Aitchbone, Boiled Cream Horseradish Sauce

Edgebone or aitchbone, is a bone of the rump which in dressed beef presents itself in view edgewise; it is also called aitchbone.

Have a piece of the edgebone weighing twelve pounds; put it in a soup pot capable of holding twice the quantity the size of the meat. Cover with some good broth (No. 194a), place it on the hot fire to bring to a boil, salt to taste, skim well, and add two pounds of carrots, or four medium sized ones, two fine turnips, a four ounce onion stuck with two cloves, six leeks, half a medium sized parsnip, a small handful of celery and one cabbage. Simmer slowly for three or four hours, and when the meat is cooked, drain and dish it up, laying the carrots and turnips cut into pieces, also the cabbage nicely trimmed, around the sides, and green sprigs of parsley at the ends. Serve separately a cream horseradish sauce (No. 478).