From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.
The ribs should be cut in thin and even slices from the thick end towards the thin, in the same manner as the sirloin; this can be more readily and cleanly done, if the carving-knife is first run along between the meat and the end and ribbones.