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Updated: June 3, 2025
What were all the shops dressed out in holly and mistletoe, what were all the rushing flaming gas-jets, what the fattest of prize-pigs to John, who could never more imagine a spare-rib on the table between Alice and him of a Sunday?
Their good, active fingers and stout teeth were made before knives and forks, and they did not enjoy their dinner the less for having it in that intimate way. I confess a sneaking weakness myself for an informal chicken bone or spare-rib for most anything of the sort, in fact, that I can get a fairly firm hold of.
If we could locate along o' some of our ol' mates, somebody like old John Tucker, it would be a a paradise, eh, Jake?" "The freest-hearted people in the world," said Mr. Wisner. "They'll travel ten miles to take a spare-rib or a piece of fresh beef to a new neighbor. Invite the stranger in to stay all night as he drives along the road.
"The reason the devil's so bitter," said Aminadab. "Ay, if you were to try a beef-steak off his rump or spare-rib, ye'll find it more like the absynth I use in the kitchen than the flesh of a capon or three-year old stot." "Yea, I would be like unto him who was made to 'suck honey out of the living rock."
It was marvellous to observe how the ghosts of bygone meals were continually rising up before him not in anger or retribution, but as if grateful for his former appreciation, and seeking to reduplicate an endless series of enjoyment, at once shadowy and sensual: a tenderloin of beef, a hind-quarter of veal, a spare-rib of pork, a particular chicken, or a remarkably praiseworthy turkey, which had perhaps adorned his board in the days of the elder Adams, would be remembered; while all the subsequent experience of our race, and all the events that brightened or darkened his individual career, had gone over him with as little permanent effect as the passing breeze.
Peeping at me an instant out of their small, red, hardly perceptible eyes, they dropt asleep again; yet not so far asleep but that their unctuous bliss was still present to them, betwixt dream and reality. "You must come back in season to eat part of a spare-rib," said Silas Foster, giving my hand a mighty squeeze.
"Yes, marster," said three or four negroes at once, "supper’ll be ready d’rectly." In a few moments the nicely-cooked spare-rib was smoking on the table, together with hot coffee, boiled turnips and egg bread, which Southern cooks know so well how to make. Besides this there was the golden-colored butter, white flaky honeycomb, and the Sunday pitcher overflowing with rich creamy milk.
No. 3. Fore-loin or ribs, used for roasts, baked dishes or chops. No. 4. Spare-rib, used for roasts, chops, stews. No. 5. Shoulder, used for smoked shoulder, roasts and corned pork. No. 6. Brisket and flank, used for pickling in salt and smoked bacon. The cheek is used for pickling in salt, also the shank or shin. The feet are usually used for souse and jelly.
Hannah called after Sarah; she caught hold of Sylvia's arm. "Sarah always was kind of hystericky," said she. "That spare-rib will be all dried up, an' I wouldn't give a cent for it, if you don't come along." Richard Alger and Sylvia Crane were married very soon. There was no wedding, and people were disappointed about that. Hannah Berry tried to persuade Sylvia to have one.
The corn-meal bin was the source of supply for all demands for breakfast cereal. Hasty-pudding never palled. Small incomes sufficed. Our own bacon, pork, spare-rib, and souse, our own butter, eggs, and vegetables, with occasional poultry, made us little dependent on others. One of the great-uncles was a sportsman, and snared rabbits and pickerel, thus extending our bill of fare.
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