Ribs of Beef, Old Style

Cut a rib of beef with the bone, one rib to the piece, the same as a veal or mutton cutlet, lard the lean part of the meat with small strips of fat pork; season with salt, pepper, spices and chopped parsley. Put a quarter of a pound of butter into a saucepan on the fire; when the butter is hot set in the rib of beef and let it color on one side then on the other. When half done place the lid on the saucepan, and push into the oven; as soon as cooked dish up the rib, strain and skim off the fat from the gravy in the saucepan, then pour it over the meat garnished around with potatoes a la Francaise.