Spare Ribs
Always parboil spare-ribs: then broil with pepper and salt cut in pieces three or four bones each.--Mrs. W.
Spare-Ribs.
Cut them into pieces of two or three ribs each; put them into a covered stewpan and boil or stew until perfectly done. Just before you take them out, add salt, pepper, and minced parsley.
Put on the cover and simmer until well seasoned.
Take them out of the pan, drain and dry them. For one moment let them scorch on a gridiron over a bed of hot coals; lay on a hot dish; butter each one; pepper added; sift over browned cracker and serve.--Mrs. S. T. TO COOK SPARE-RIBS AND GRISKIN OR SHORT-RIBS.
Put them on in a small quantity of water and boil for fifteen or twenty minutes. Gash them with a knife; sprinkle with pepper and put them on a hot gridiron as near the fire as possible; broil quickly, but not too brown. Have some butter melted and pour over the meat and shut it up in the dish. These are good for breakfast.--Mrs. P. W.