Roasted Spareribs

Ingredients

• 1 pound cold roast veal
• 1 pound cold boiled ham
• 3 ounces butter rolled in flour
• 1 gill cream
• 1 gill of veal broth
• 1 tablespoon of chopped parsley
• 1 tablespoon butter
• 1 tablespoon flour
• 1 tablespoon chopped onion
• a tablespoon of butter
• a dash of pepper
• two onions sliced fine
• three raw potatoes
• 27 beef olives
• 1 thin round steak
• 1 table- spoon of kitchen bouquet
• 1 saltspoon pepper
• salt
• pepper
• cayenne
• nutmeg
• lemon juice
• bay leaf

Directions

1. Trim off the rough ends neatly, crack the ribs across the middle, rub with salt and sprinkle with pepper and fold over. Stuff with turkey dressing, sew tightly, place in dripping pan with pint of water, baste fre- quently, turning, over once so as to bake both sides until brown.

2. STEWED LAMB. Cut lamb into small pieces after removing all the fat) about 2 inches square. Wash it well and put over the fire, with just enough water to cover and let it heat gradually. It should stew gently until partly done, then add a few thin slices of salt pork, one or two onions sliced fine, some salt and pepper if needed, and two or three raw potatoes, cut up into inch squares. Cover closely and stew until the meat is tender. Drop in a few dumplings, thicken the gravy. Serve.

3. VEAL PATTIES FOR LUNCHES. Mince very fine 1 pound cold roast veal, with 1 pound cold boiled ham, fat and lean equally mixed. Put it into a stew pan with 3 ounces butter rolled in flour, 1 gill cream, also 1 gill of veal broth. Season to taste with cayenne pepper, nutmeg, grated rind of lemon and lemon juice. Set pan on fire, simmer till well heated through. Have ready some small shells of puff paste, fill them with the mixture and eat either warm or cold.

4. ROASTED PORK TENDERLOIN WITH DRESSING. Cut tenderloin into small pieces, put some bread dressing into the middle of each piece, roll up and tie. Bake in an oven until brown and tender. Remove strings before serving.

5. STEWED KIDNEY WITH TOMATO. After soaking a beef kidney in salt water over night, stew until ten- der and until little water is left in the kettle. Cut the kidney into small pieces and thicken with flour the water in which it was cooked. Add a tablespoon of butter and the kidney. Serve with boiled tomato and mush- room sauce on toast.

6. BEEF OLIVES. 1 thin round steak, 1 tablespoon of chopped parsley, 1 tablespoon butter, 1 tablespoon flour, Yz cup of bread crumbs, 1 pt. stock, 1 table- spoon of kitchen bouquet, V2 teaspoon salt, 1 saltspoon pepper. Cut steak into strips 4 inches long and 2 inches 'wide. Put bread crumbs in bowl, add % teaspoon salt, a dash of pepper and sufficient melted butter (extra) to moisten. Spread each slice with bread crumbs, roll them up compactly and tie with string. Put the butter and flour in a sauce pan, mix, when boiling add stock and kitchen bouquet and olives as they are now called. Bring this to a boiling point, push on back of stove to sim- mer for 1 hour, add salt, pepper, 1 tablespoon chopped onion and a bay leaf if desired. Cook slowly 30 minutes longer. When ready to serve, iveep on center of platter a mound of mashed potatoes or boiled rice. Put olives around as a garnish, fill bottom of dish with strained brown sauce. Take to table at once.

7. BAKED HAM. Soak ham over night. Make a stiff dough, wrap it around the ham, having it about an inch in thickness and put in oven to bake for three hours, then take it out of oven and remove the dough and skin of ham. Spice it and cover with bread crumbs and brown sugar moistened with a little vinegar and put back in the oven to brown.

Nutrition, whole recipe (rough)

Counts 15 of 16 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.