Roast Spare Rib

Ingredients

• spare rib
• flour
• butter
• bread crumbs
• powdered sage
• fine chopped onion
• pepper

Method

1. 1

   Cover meat with greased paper until half roasted, then remove paper, dredge with flour, and baste with drippings.

2. 2

   Before serving, strew with seasoned bread crumbs and cook for 5 more minutes.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 27. The excerpt below is the record exactly as published.

Roast Spare Rib. — Cover the meat with a greased paper until half roasted ; then remove the paper and dredge with flour. In a few minutes baste with its own grav3^ Before taking up strew the surface with bread crumbs seasoned with powdered sage, fine chopped onion, pepper and salt. Cook five minutes and baste again with but- ter. Skim the gravy, pour in half a cup of boiling water, thicken with flour, season, and pour over the meat. Spare Rib with Oysters. — Wash ribs, wipe dry, salt and pepper. Take one quart of oysters, one dozen crackers, mash fine, salt and pepper and roll up in spare ribs and pin with wooden tooth pick. Roast Pig. — Take a pig about six weeks old, wash it thoroughly, and rinse out the inside again with water containing a little baking soda. Wipe with a fresh towel, salt the inside, and stuff with the prepared dressing ; making the pig plump, so as to give it its original size and shape. Sew it up, place it in a kneeling posture in the dripping-pan, and tie the legs in proper position. Pour into the pan a little hot salted water, and baste with butter

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