Pork Steak.
Remove the skin, beat without breaking into holes; scald with boiling water, wipe dry and broil. When brown lay in a hob dish. Sprinkle over pepper, salt, a little sage, chopped onion, and parsley; then butter profusely.
Grate over all hard biscuit or crackers that have been browned and serve.—Mrs. S. T.
Spare-ribs.
Pork chop and pork cutlet may be cooked in the same way, omitting the onion if not liked.—Mrs. T.
Pork Spare-rib.
With stuffing of sage and onions, roasted spare-rib, done over the potatoes, affords a good substitute for goose.
Spare-ribs.
Always parboil spare-ribs: then broil with pepper and salt; cut in pieces three or four bones each.—Mrs. W.
Spare-Ribs.