Pork, Spare-rib of, Roasted
From Cassell's dictionary of cookery, 1892
Serves 8
Roasting time varies based on thickness; approximately 1 hour and 15 minutes for an 8-pound rib.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1295. The excerpt below is the record exactly as published.
a little pepper and salt if re- quired. Serve in a tureen. POR (613) POR Pork, Spare-rib of, Roasted. — A spare-rib of pork usually weighs about eight or nine pounds, and will take from two to three hours to roast it thoroughly — not exactly ac- cording to its weight, but the thickness of the meat upon it, which varies very much. Lay the thick end nearest to the fire. A proper bald spare-rib of eight pounds' weight (so called because almost all the mea.t is pared off), with a steady fire, will be done in an hour and a quarter — there is so little meat on a bald spare-rib that if you have a large, fierce fire it will be burnt before it is wai-m through. Joint it nicely, and crack the ribs across as you do ribs of lamb. When you put it down to roast, dust on some flour, and baste with a little butter. Dry a dozen sage-leaves, rub them thi'ough a hair sieve, and put them into the top of a pepper-bo.x, and about a quarter of an hour- before the meat is done baste it with butter, then dust pulverised sage, or sprinkle with duck-stufiing. Some people carve a spare-rib by cutting out in slices the thick part at the bottom of the bones. "VATien this meat is cut away the bones may be easily separated, and are esteemed very sweet picking. Apple-sauce, mashed potatoes, and good mustard
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