Roast Spare Rib

Ingredients

• When first put down to the fire, cover with a greased paper
• cover with a greased paper
• dredge with flour
• baste once with butter
• strew over the surface thickly with fine breadcrumbs
• seasoned with powdered sage
• seasoned with pepper
• seasoned with salt
• a small onion minced into almost invisible bits
• add half a cupful of hot water
• squeeze in the juice of a lemon

Method

1. 1

   Cover the spare rib with greased paper until half done.

2. 2

   Remove and dredge with flour.

3. 3

   Baste with butter and its own gravy.

4. 4

   Just before finishing, strew with breadcrumbs seasoned with sage, pepper, salt, and minced onion.

5. 5

   Cook for five more minutes, then skim the gravy, add hot water, thicken with brown flour, and strain over the meat.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 79. The excerpt below is the record exactly as published.

Roast Spare Rib. When first put down to the fire, cover with a greased paper until it is half done. Remove it then, and' dredge with flour. A few minutes later, baste once with butter, and afterwards at short intervals, with its own gravy. This is necessary, the spare rib being a very dry piece. Just before you take it up strew over the surface thickly with fine breadcrumbs sea- soned with powdered sage, pepper, and salt, and a small onion minced into almost invisible bits. Let it cook five minutes, and baste once more with butter. Skim the gravy, add half a cupful of hot water, thicken with bro>vn flour, squeeze in the juice of a lemon

Cook this with the app: pantry check, scaling, and the assistant.