Deviled Spare Ribs of Beef

Use the spare bones of a piece of a cold roast rib of beef. Take out the bones without removing too much of the meat around them, then season with salt and pepper, rubbing the surface over with mustard. Roll them in fresh bread raspings, drop some butter over, and broil on a slow fire; lay them on a dish, pouring over a little thickened gravy (No. 405).