The Epicure's Almanac or Diary of Good Living
August 26th : AITCH BONE OF BEEF
This joint requires abundance of water, and to be boiled very slowly, allowing an hour for every five pounds, or, in short, twelve minutes for each pound. You may rely on it, that the meat can only be rendered tender by the water boiling very gently.
It is an admirable dish, either hot or cold; and at this season of the year may with advantage be dressed over night, and served next day with a salad or pickles.
Much has been said as to the correct name of this joint, and various writers have applied various titles. I have seen it denominated ache-bone, hook-bone, natch-bone, ridge-bone, each-bone, H-bone, edge-bone, and haunch-bone.
“Who shall decide when doctors disagree?”