Blade-bones from shoulders of mutton or lamb are generally preferred as a relish of this kind; but, of course, any other bones with some meat on them will serve the purpose in a case of emergency. Score the meat on the bones twice crosswise; season plentifully with pepper and salt; grill them crisp without burning them, and serve with hot mushroom or walnut catsup.
Note.—Grilled bones are sometimes served as an accompaniment with hashed beef or mutton.