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Beef, Ribs of, Rolled

Take five or six pounds of ribs. Bone the meat and roll it round tightly. Secure it with tapes, and hang it up in front of a clear fire, or bake it in a good oven. Cook it carefully so that it is thoroughly done throughout, and baste it continually the whole time. Pour the fat from the dripping-pan, sprinkle a little salt, and pour about a quarter of a pint of boiling water into it. Strain this round the meat, and serve garnished with scraped horse-radish. Probable cost, 5s.