The Epicure's Almanac or Diary of Good Living
May 28th : BROILED BONES
If you desire a relish, either for supper, or to make out a bachelor's dinner, and have in your larder either roast beef or mutton bones not too closely carved, score the meat, rub it over with walnut catchup , and sprinkle it with Cayenne and salt.
Set them in a bonnet before the fire, when they begin to smoke rub a little fresh butter over them, let them be turned now and then, but take care they are not burnt. Beef cinders and broiled bones are very distinct affairs. Although originally dressed upon the gridiron, the above method will be found the most satisfactory.