MEATS
ROAST SPARERIBS
Have spareribs washed nicely, lay them on a steak plate, cover with filling, then lap them over and fasten with wooden pins; put in a pan to roast; season with pepper and salt, dredge a little flour or cracker dust over them and 1 large tablespoonful of flour in the pan with a lump of butter the size of a walnut, and a pint of boiling water. Place in the oven, baste frequently, and when a nice brown turn them over that they may be an equal color all around. Make the filling with 2 ounces of onions (about 4 medium sized), and l ounce of green sage chopped very fine; then add 2 large cupfuls of stale bread crumbs rubbed up fine, a little pepper and salt, a bit of butter and 2 eggs; mix well together.
Sister Ida C. Shumaker, Meyersdale, Pa.
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