Broiled Beef-Bones
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- The bones of ribs or sirloin
- salt
- pepper, and cayenne
Instructions
- Separate the bones, taking care that the meat on them is not too thick in any part;
- sprinkle them well with the above seasoning, and broil over a very clear fire.
- When nicely browned they are done; but do not allow them to blacken.