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Updated: June 17, 2025
The door of the shop was shut to keep out inquisitive eyes, and curtains hung before the windows. The veal was a great success; the sauce was delicious and the mushrooms extraordinarily good. Then came the sparerib of pork. Of course all these good things demanded a large amount of wine. In the next room at the children's table Nana was playing the mistress of the household.
Hogs are kept to a larger size; the chine or backbone is cut down on each side, the whole length, and is a prime part either boiled or roasted. The sides of the hog are made into bacon, and the inside is cut out with very little meat to the bone. On each side there is a large sparerib, which is usually divided into two, a sweet bone and a blade bone.
Most housekeepers would be surprised at the result, making an addition to the breakfast or lunch table. Serve on small squares of buttered toast, and with cold celery if in season. The best parts, and those usually used for roasting, are the loin, the leg, the shoulder, the sparerib and chine. The hams, shoulders and middlings are usually salted, pickled and smoked.
Stew these for two hours over a very slow fire. Skim off the fat, pass the sauce through a tammis, season it with pepper and salt, and use it with any thing as approved. SPARERIB. Baste it with a very little butter and flour; and when done, sprinkle it with dried sage crumbled. Serve it with potatoes and apple sauce.
This is an unfailing recipe for a most delicious preparation of cranberries. Very fine with turkey and game. Apple omelet, to be served with broiled sparerib or roast pork, is very delicate.
At the other end of the table, facing the pig, was a turkey replete with gravy and rich stuffing, and garnished with parsley. Down each side of the board stretched a long line of edibles sparerib, potatoes, cabbage, beans and hominy, pitchers of milk and of cider; within this double line, another of pies, white loaf bread, corn pone, flakey biscuit, pickles, honey and apple-butter.
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