Hand-Book of Practical Cookery, for Ladies and Professional Cooks / Containing the Whole Science and Art of Preparing Human Food

by Pierre Blot

RIBS.

With Vinegar.—Put two tablespoonfuls of fat in a saucepan, and set it on the fire; when melted, put the beef in; say a piece of three pounds, from the round, rump, or rib-piece; brown it on every side; add one gill of vinegar, salt, and a teaspoonful of pepper, cover the pan, and keep on a rather sharp fire for fifteen minutes; then add one carrot and one onion, both sliced, a stalk of thyme, three cloves, two bay-leaves, and six pepper-corns, a pint of broth, and same of water; boil gently till done; dish the meat, strain the sauce over it, and serve.

Ribs may also be broiled like steaks, and served either with a maître d'hôtel, mushrooms, potatoes, or water-cress. The low cuts of beef are generally used to make broth, or stewed.