Spareribs
Wipe the meat clean with a damp cloth; sprinkle it with pepper and salt, put it in a pan, and roast it in an insulated oven, heated as directed for roasts on [page 225], allowing twenty minutes or more to each pound. Heat the pan and meat a little before putting it in the oven.
Brown Gravy for Roasts
Drain away all fat from the pan, leaving the brown sediment. Add to this enough water to make the desired amount of gravy. Using this in the place of stock or water make [Brown Sauce], using a measured quantity of the fat from the roast. Various seasonings may be added to this sauce to make a variety. Wine, Worcestershire sauce, ketchup, [currant jelly], etc., are used in this way.
Roast Chicken
Draw, stuff, and truss a chicken as directed on [page 130]. Put it on its back in a baking-pan, lay strips of fat salt pork on the breast, or rub breast, legs, and wings with butter or clarified veal fat. Dredge it well with salt and pepper. Heat the pan and chicken over the fire for a few minutes, and put it into an insulated oven heated as directed for roasts on [page 225]. Allow twenty-five minutes a pound for roasting chicken. Remove the string and skewers and serve it with Brown Gravy for Roasts to which the chopped giblets have been added. The giblets may be cooked, with salted water to cover them, in the insulated oven at the same time that the chicken is roasting; but in this case the stones should be hotter than otherwise.
Roast Goose
Singe and remove the pin-feathers from a goose. Wash it in hot, soapy water. Draw it and rinse it in cold water. Fill it two-thirds full with Stuffing for Poultry, or Potato Stuffing. Truss it, and rub the surface with butter, or lay fat salt pork on the breast. Dredge it with salt and pepper, heat it to warm the pan, and roast it in an insulated oven heated as directed for roasts on [page 225], allowing fifteen or twenty minutes a pound.
Roast Leg of Venison
Prepare and cook it as roast mutton, allowing from twelve to fifteen minutes a pound for it to roast. Venison should be served rare, with Brown Gravy for Roasts, to one pint of which one-half tumbler of [currant jelly] and two tablespoonfuls of sherry wine have been added.