Broiled Spareribs with Lentils

Ingredients

• spareribs
• Madeira sauce
• two pounds of lentils
• one quart of water
• one ham bone
• one carrot
• one onion
• some chopped parsley
• ground pepper
• three ounces of butter

Method

1. 1

   Broil spareribs and place on a platter.

2. 2

   Garnish with lentils cooked with ham bone, carrot, onion, and seasonings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 24. The excerpt below is the record exactly as published.

Broiled spareribs with lentils. Broil some spareribs and place on platter. Garnish with lentils, and serve with a border of Madeira sauce. Lentils. Soak two pounds of lentils in cold water for six hours, then put on fire with one quart of water, a pinch of salt, one ham bone, one carrot, one onion and a bouquet garni. Boil for about two hours, when the lentils should be soft; remove the vegetables and the bouquet, and drain off the water. Then chop two large onions very fine, put in casserole with three ounces of butter, cover, and simmer until done. Add the lentils and a cup of brown meat gravy, some chopped parsley and ground pepper

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