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But some bones, especially the rib bones, if they have a little meat left on them, can be grilled or roasted into very palatable dishes. The "sparerib" of southern cooks is made of the rib bones from a roast of pork, and makes a favorite dish when well browned. The braised ribs of beef often served in high-class restaurants are made from the bones cut from rib roasts.
Veal was always good too. Then Mme Coupeau made an allusion to fish, which no one seconded. Evidently fish was not in favor. Gervaise proposed a sparerib of pork and potatoes, which brightened all their faces, just as Virginie came in like a whirlwind. "You are just in season. Mamma Coupeau, show her the goose," cried Gervaise.
Sparerib could cure one of the gout, then, indeed, I should think something of him; but, as to my leaving off my bottle of port, it's nonsense; it's all nonsense; I can't do it; I can't, and won't, for all the Dr. Spareribs in Christendom; that's poz! Enter WILLIAM. Just. William oh! ay! hey! what answer, pray, did you bring from the "Saracen's Head"? Did you see Mrs. Bustle herself, as I bid you?
Boil a sparerib, after removing all the fat and cracking the bones, until tender; remove the scum as it rises, and when tender season with salt and pepper; half an hour before time for serving the dinner thicken the gravy with a little flour.
The fore quarter has the spring or fore leg, the fore loin or neck, the sparerib, and the griskin. The hind quarter has the leg and the loin. Pig's feet and ears make various good dishes, and should be cut off before the legs and cheeks are cured. The bacon hog is sometimes scalded, to take off the hair, and sometimes singed. The porker is always scalded.
If you don't have no work by the middle o' May, you drop me a line, an' perhaps I can take you an' your wife, too; Lucy's childern al'ays make a sight o' work. You keep that bill safe, an' Here, wait a minute! You might stop at Cyrus Pendleton's it's the fust house arter you pass; the corner an' ask 'em to put a sparerib an' a pat o' butter into the sleigh, an' ride over here to dinner.
Then, when he took up the pen, she went out into the cool night. "I do what I can," said he, earnestly, looking at the catalogue, with his head to one side. It was Oth's time, now or never. "Debbil de bit yer do! Ef yer did what yer could, Mars' Si, dar 'ud be more 'n one side o' sparerib in de cellar fur ten hungry mouths. We've gone done eat dat pig o' Miss Grey's from head ter tail.
"It'll be all right, and nobody 'll ever know nothin' 'bout it!" Si hesitated; it was human nature. The offer was a tempting one, but he remembered his responsibility to his country, and his stomach appealed in vain. Duty came before stewed chicken or roasted sparerib. "Can't do it!" said Si. "You've got hold of the wrong man this time.
Breast, Brisket End. Sparerib. |4. Fore Loin. 2. Hand. |5. Hind Loin. 3. Belly or Spring. |6. Leg. Leg. |4. Neck, best End. |7. Breast. 2. Loin, best End. |5. Neck, Scrag End. |A Chine is two Loins. 3. Loin, Chump End. |6. Shoulder. |A Saddle is two Necks.
Both these should be scored across in narrow stripes, before they are laid down to the fire. A sparerib of eight or nine pounds, will take an hour and three quarters; a griskin of six or seven pounds, an hour and a quarter; a chine, if parted down the back-bone so as to have but one side, two hours; if not parted, it will take four hours.
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