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Ribs of Lamb, Puree of Cauliflower

Neatly trim off the fat and red skin on a tender rib of lamb; remove also the small spinal bone. Season it all over with a teaspoon salt and half teaspoon pepper. Lay it on a tin with a mirepoix arrange a thin slice larding pork on the surface and pour half gill water into the pan. Set in the oven to roast for forty minutes, turning once in a while and basting with its own drippings. Remove, arrange on a large dish, skim the fat from the gravy in the pan, then place the vegetables in a small saucepan, add one and a half gills demi-glace and boil for ten minutes. Arrange in pyramid form a puree of cauliflower on one side of the rib, strain the sauce around the dish and serve.