Roast Sparerib

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This should be lightly sprinkled with salt the day before it is to be dressed for table; it must then have a long iron skewer thrust through it lengthwise, and fastened at each end on the spit, and be roasted for about an. hour and a half before a brisk fire; when done dish up with brown gravy, and garnish with brown potatoes—baked with a little dripping in the oven serve apple sauce, and sage-and-onion in separate sauce-boats. Roast necks and loins of pork are to be dressed according to the foregoing directions.

No. 442