Stewed Spare-Ribs of Pork.
Cut the ribs in pieces of a finger's length and the width of two fingers. Put in the kettle with two onions, salt and pepper, and cover with cold water. Let them stew slowly for two hours, and then put in 3 potatoes, 2 purple-top turnips, which have been peeled and cut, and left in cold water at least two hours; also add two tomatoes. This stew must have plenty of gravy, which can be made by working a little flour and butter with a few spoonfuls of rich milk, cooking five minutes.
[An Irish stew may be made in the foregoing manner by substituting ribs of mutton.]