Ribs of Beef a la Bristed

Choose a piece of rib, the meat of it being a pink color and well mortified. Remove the flesh from the spine, saw off the bone at the end of each rib, bone these at the side of the breast, being careful not to injure the layer of fat covering it, then saw off the bones six inches from the spine; now fold the boned piece over the other one, and in order to keep it in shape, tie firmly with twelve rounds of string, knotting it each time it goes round the meat. Garnish the bottom of a brazier with bardes of fat pork, and slices of ham, and lay the ribs on top. Moisten with four quarts of broth (No. 194a), and half a pint of Madeira wine; set around it two carrots cut lengthwise in four, two stalks of celery, two medium sized onions with two cloves in each, one bunch of parsley garnished with thyme and bay leaf, mace, salt and whole peppers. Let boil slowly for three and a half to four hours, basting frequently with its own juice, and glaze a fine color. Strain the gravy, skim off the fat and reduce it with the same quantity of brown Spanish sauce (No. 414), and half a pint of Madeira wine. Lay the piece of meat on a dish, garnish around with stuffed tomatoes (No. 2842), and stuffed mushrooms (No. 650), and slip into the bottom of the dish one-third of its own sauce. Serve at the same time the rest of it in a sauce-bowl, after having mingled in a piece of good butter.