Home › The Principles of Cookery › PORK, SPARE-RIB OF, ROASTED (another way)

PORK, SPARE-RIB OF, ROASTED (another way)

Sprinkle a handful of salt over the sparerib, and let it lie for a day or two. When it is to be cooked, brush or wash the salt off, joint the meat neatly, and crack the ribs across. Put it down to a clear and steady, but by no means fierce, fire, or the little meat that there is upon it will be dried up. Dredge a little flour over it, and baste well. About a quarter of an hour before it is done enough, sprinkle a little powdered sage over it, and send brown gravy and apple sauce to table with it. Time, according to the thickness rather than the weight of the joint: say a quarter of an hour per pound, if thin. Probable cost, 10d. per pound.