Spareribs
When the ribs are closely cut, and spare, it is well to dress with bread crumbs. Put the ribs in a pan; spread over them a dressing of crumbs, nicely seasoned with pepper, salt and sage; then put another layer of sparerib, and seasoning, with little water in the pan. Cook until well done; drain off the top; add little water, and thicken the gravy.