Spare-Ribs with Apple Sauce

Ingredients

• eight ribs of fresh pork
• a pinch of salt
• some melted butter
• a dozen apples
• two ounces of sugar
• a little nutmeg
• a very little cinnamon
• the juice of a lemon
• a little water

Method

1. 1

   Put spare ribs in a pan with salt and melted butter, bake for an hour.

2. 2

   Cook apples with sugar, nutmeg, cinnamon, lemon juice, and water, then sieve and serve cold with the ribs.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 41. The excerpt below is the record exactly as published.

a pinch of salt and pepper, and a little nutmeg ; toss them for a few minutes without stopping, and, when they are almost done, add a teaspoonful of flour, which mix well with the kidneys, a sherry-glass of white wine, a tablespoonful of chopped parsley ; mix all well together, and serve, without having allowed them to boil. 250. Sausage of Fresh Pork. Take a pound of lean pork and the same of fat pork ; chop them very fine, adding half an ounce of salt, a pinch of pepper, a little nutmeg, a pinch of sage, a shallot and a teaspoonful of parsley, both chopped fine ; mix all well together, and put this farce in the thin skin used for enveloping sausages, by means of a ENTREES. 93 funnel ; tie all together securely in several places, and broil them a fine light color, and serve. Flat sausages are prepared in the same manner. 251. Spare-Ribs, Apple Sauce. Take eight ribs of fresh pork, put them in a pan, with a pinch of salt sprinkled on top, and some melted butter ; send to the oven for an hour, or until well colored. Pare a dozen apples, put them in a saucepan with two ounces of sugar, a little nutmeg, a very little cin- namon, the juice of a lemon, and a little water

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