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Beef, Ribs of, to Roast

The best piece to roast is the fore-rib, and it should be hung for two or three days before being cooked. The ends of the ribs should be sawn off, the outside fat fastened with skewers, and the strong sinew and chine bones removed. The joint should first be placed near the fire, and after a short time it should be drawn back and roasted steadily. Baste freely with clarified dripping at first, as there will not be sufficient gravy when first put down; keep basting at intervals of ten minutes till done. Care must be taken not to allow it to burn, as it is very easily spoiled. Serve with horse-radish sauce. Probable cost, 10d. to 1s. per pound.