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Updated: June 28, 2025
In a German metropolis of art one can even see sign-boards of sausage manufacturers on which sausages, hams, salted spare-ribs and swards are appetizingly painted with brilliant technique; and they too are conceived like mood-pictures, since that soft melancholy mist, with which our landscape painters are so fond of coquetting, spreads likewise over these sausages and hams, almost making them look as though they had all grown moldy.
'I'll give you a mess of spare-ribs unt corn-dodgers for supper. "'You'll do nothing of the kind, said the officer. 'I told you to treat him well, unt if you don't treat him well, I'll see about it. Give him a bed in that house where de orderlies stay. "Bob Smiles grumbled unt swore at me, unt we vent out, but there was nothing to do but to obey orders.
They aren't quite so trim; indeed, they are nothing but cylinders of meat, whittled to a point at the front end, and set on four pegs, but as you lean on the top-rail of the pens out at the County Fair and look down upon them, you can picture in your mind, without much effort, ham, and sidemeat, and bacon, and spare-ribs, and smoked shoulder, and head-cheese, and liver-wurst, and sausages, and glistening white lard for crullers and pie-crust Yes, I think pigs are right interesting.
Apples he could smell from afar off. If anybody was killing pork in the county he got the spare-ribs. If a man had a cider cart on the road he saw him first and bought him out. No hound had a keener scent, no eagle a sharper eye. How indefatigable he was! Distance, rivers, mountains, pickets, patrols, roll-calls, nothing could stop or hinder him.
Stott suggested. "I'll go down and see if I can notice his legs stickin' out of the crick anywhere," said Mr. Hicks, briskly. "It is very curious very strange indeed," they declared solemnly, though they all continued eating spare-ribs a favourite dish with The Happy Family. The cook, returning, said in a tone that had a note of disappointment. "He ain't drowned."
Then he called to his attendants to spread a table, and to bring some cold meat and some game, some curries and hashes, some minced meat, some pepper-pot, some mutton-chops, omelettes, bacon and eggs; some broiled steaks, some spare-ribs, toast, butter, cheese, pickles, and salad; some macaroni, vermicelli, chowder, mullagatawny, lobsters, clams, oysters, mussels, and shrimps; also some tripe, kidneys, liver, and sausages, and calves'-foot-jelly, and stewed cranberries; also frangipanni tarts and a Charlotte-Russe, with bottles of orgeat, sherbet, and iced wines, together with mead and mineral water.
Bone the leg as in mutton, and stuff; substituting sage for the sweet marjoram, and using two onions instead of one. Allow half an hour to the pound, and make gravy as for roast beef. Spare-ribs are considered most delicate; and both are best eaten cold, the hot pork being rather gross, and, whether hot or cold, less digestible than any other meat.
Because of the triple conjunction, they invested in a fat goose, to be roasted in the new kitchen-range; and besides this there were some spare-ribs and home-made sausages with which a neighbor had tempted them. It was a regular storybook Christmas, with a snow-storm raging outside, and the wind howling down the chimney, and an odor of molasses-taffy pervading the house. Section 6.
She's going to show me how to cut out a new negligee." "What'd you say her name was?" She told him. He shrugged. "Well, I'll say this: she must be some swell cook. Whenever I go by that door at dinner time my mouth just waters. One night last week there was something must have been baked spare-ribs and sauerkraut. I almost broke in the door." The woman in 618 did seem to cook a great deal.
In the fore-quarter, the fore-rib, middle-rib, and chuckle-rib are all roasting-pieces, not alike good; but in removing the part of the shoulder-blade in the middle-rib, the spare-ribs below make a good broil or roast; the neck makes soup, being used fresh, boiled; the back end of the brisket is boiled, corned, or stewed; the leg-of-mutton piece is coarse, but is as frequently stewed as boiled; the shin is put to the same use as the shin and hock of the hind-quarter.
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