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Roast Spare Rib

Trim off the ends neatly, crack the ribs across the middle, and sprinkle with salt and pepper. When the meat is first put in to roast, cover it with greased paper until half done; then remove the paper and dredge with flour. In ten minutes baste once with butter and afterward every fifteen minutes with the gravy. This is a necessity, for the spare-rib is a very dry piece. Just before taking the pork from the oven, strew its surface with bread crumbs seasoned with a little powdered sage, salt and pepper, and a bit of onion minced as fine as possible. Cook five minutes, and baste once more. Make the gravy as directed for a roast leg of pork; strain, and pour it over the meat or serve in a * gravy dish, as may be preferred.

Spare-ribs may be filled with the stuffing given for a little roast pig, half the quantity specified being used. The ribs are cracked crosswise the entire length in two places, the stuffing is placed in the center and the two ends folded over and tied.