bake for three
hours, skim off the fat, strain the gravy over the meat, and garnish
with cut pickles.

1154. Pork, Spare-rib.

Joint it nicely before roasting, and crack the ribs across as lamb.
Take care not to have the fire too fierce. The joint should be basted
with very little butter and flour, and may be sprinkled with fine
dried sage, It takes from two to three hours. Apple sauce, mashed
potatoes, and greens are the proper accompaniments, also good mustard,
fresh made.

1155. Lamb Stove or Lamb Stew.

Take a lamb's head and lights, open the jaws of the head, and wash
them thoroughly; put them in a pot with some beef stock, made with
three quarts of water and two pounds of shin of beef, strained; boil
very slowly for an hour; wash and string two or three good handfuls of
spinach; put it in twenty minutes before serving; add a little
parsley, and one or two onions, a short time before it comes off the
fire; season with pepper and salt, and serve all together in a tureen.

1156. Roast Beef Bones

Roast beef bones furnish a very relishing luncheon or supper, prepared
with poached or fried eggs and mashed potatoes as accompaniments.
Divide the bones, having good pickings of meat on each; score them in
squares, pour a little melted butter over, and sprinkle with pepper
and salt; put them on a dish; set in a Dutch oven for half or three
quarters of an hour, according to the thickness of the meat; keep
turning till they are quite hot and brown: or broil them on the
gridiron. Brown but do not burn them. Serve with piquant sauce.

1157. Marrow Bones.

Saw the bones evenly, so that they will stand steadily; put a piece of
paste into the ends; set them upright in a saucepan, and boil till
they are done enough--beef marrow bone will require from an hour and a
half to two hours; serve fresh-toasted bread with them.

1158. Beef (Rump) Steak and Onion Sauce.

Peel and slice two large onions, put them into a quart stewpan, with
two tablespoonfuls of water; cover the pan close, and set on a slow
fire till the water has boiled away, and the onions have become a
little browned; then add half a pint of good broth, and boil the
onions till they are tender; strain the broth, and chop very fine;
season with mushroom ketchup, pepper, and salt; put in the onions
then, and let them boil gently for five minutes, pour into the dish,
and lay over it