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Aitchbone of Beef
- Serves
10-15
according to size
By Susan Campbell and Caroline Conran
Published 1971
Method
This is a very large joint, consisting of rump, topside, silverside and brisket. While the quality of the meat on this cut is not as fine as best rump, fillet or sirloin, it does cost far less than half as much per pound, and is very well worth buying for large family dinners or informal parties. It can be eaten hot or cold
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