_Obs._--In "Mrs. Mason's Ladies' Assistant," this joint is called
haunch-bone; in "Henderson's Cookery," edge-bone; in "Domestic
Management," aitch-bone; in "Reynold's Cookery," ische-bone; in "Mrs.
Lydia Fisher's Prudent Housewife," ach-bone; in "Mrs. M'Iver's Cookery,"
hook-bone. We have also seen it spelled each-bone and ridge-bone; and we
have also heard it called natch-bone.

N.B. Read the note under No. 7; and to make perfectly good pease soup of
the pot-liquor, in ten minutes, see _Obs._ to No. 218, No. 229, and No.
555.

_Ribs of Beef salted and rolled._--(No. 9.)

Briskets, and the various other pieces, are dressed in the same way.
"Wow-wow" sauce (No. 328,) is an agreeable companion.

_Half a Calf's Head._--(No. 10.)

Cut it in two, and take out the brains: wash the head well in several
waters, and soak it in warm water for a quarter of an hour before you
dress it. Put the head into a saucepan, with plenty of cold water: when
it is coming to a boil, and the scum rises, carefully remove it.

Half a calf's head (without the skin) will take from an hour and a half
to two hours and a quarter, according to its size; with the skin on,
about an hour longer. It must be _stewed very gently_ till it is tender:
it is then extremely nutritive, and easy of digestion.

Put eight or ten sage leaves (some cooks use parsley instead, or equal
parts of each) into a small sauce-pan: boil them tender (about half an
hour); then chop them very fine, and set them ready on a plate.

Wash the brains well in two waters; put them into a large basin of cold
water, with a little salt in it, and let them soak for an hour; then
pour away the cold, and cover them with hot water; and when you have
cleaned and skinned them, put them into a stew-pan with plenty of cold
water: when it boils, take the scum off very carefully, and boil gently
for 10 or 15 minutes: now chop them (not very fine); put them into a
sauce-pan with the sage leaves and a couple of table-spoonfuls of thin
melted butter, and a little salt (to this some cooks add a little
lemon-juice), and stir them well together; and as soon as they are well
warmed (take care they don't burn), skin the tongue,[115-*] trim off
the roots, and put it in the middle of a dish, and the brains round it:
or, chop the brains with an eschalot, a little parsley, and four
hard-boiled eggs, and put them into a quarter of a pint of bechamel, or
white sauce (No. 2 of 364). A calf's cheek is u