e remains of a joint of cold beef, Nos. 503, 4, 5, 6).

_Ribs of Beef._--(No. 20).

The first three ribs, of fifteen or twenty pounds, will take three
hours, or three and a half: the fourth and fifth ribs will lake as long,
managed in the same way as the sirloin. Paper the fat, and the thin
part, or it will be done too much, before the thick part is done enough.

N.B. A pig-iron placed before it on the bars of the grate answers every
purpose of keeping the thin part from being too much done.

_Obs._ Many persons prefer the ribs to the sirloin.

_Ribs of Beef boned and rolled._--(No. 21.)

When you have kept two or three ribs of beef till quite tender, take out
the bones, and skewer it as round as possible (like a fillet of veal):
before they roll it, some cooks egg it, and sprinkle it with veal
stuffing (No. 374). As the meat is more in a solid mass, it will require
more time at the fire than in the preceding receipt; a piece of ten or
twelve pounds weight will not be well and thoroughly roasted in less
than four and a half or five hours.

For the first half hour, it should not be less than twelve inches from
the fire, that it may get gradually warm to the centre: the last half
hour before it will be finished, sprinkle a little salt over it; and if
you wish to froth it, flour it, &c.

_MUTTON._[124-*]--(No. 23.)

As beef requires a large, sound fire, mutton must have a brisk and sharp
one. If you wish to have mutton tender, it should be hung almost as long
as it will keep;[124-+] and then good eight-tooth, _i. e._ four years
old mutton, is as good eating as venison, if it is accompanied by Nos.
329 and 346.

The leg, haunch, and saddle will be the better for being hung up in a
cool airy place for four or five days at least; in temperate weather, a
week; in cold weather, ten days.

If you think your mutton will not be tender enough to do honour to the
spit, dress it as a "_gigot de sept heures_." See N.B. to No. 1 and No.
493.

_A Leg_,--(No. 24.)

Of eight pounds, will take about two hours: let it be well basted, and
frothed in the same manner as directed in No. 19. To hash mutton, No.
484. To broil it, No. 487, &c.

_A Chine or Saddle_,--(No. 26.)

(_i. e._ the two loins) of ten or eleven pounds, two hours and a half:
it is the business of the butcher to take off the skin and skewer it on
again, to defend the meat from extreme heat, and preserve its
succulence; if this is neglected, tie a s