Cut them into pieces of two or three ribs each; put them into a covered stewpan and boil or stew until perfectly done. Just before you take them out, add salt, pepper, and minced parsley.
Put on the cover and simmer until well seasoned.
Take them out of the pan, drain and dry them. For one moment let them scorch on a gridiron over a bed of hot coals; lay on a hot dish; butter each one; pepper added; sift over browned cracker and serve.—Mrs. S. T.
To Cook Spare-ribs and Griskin or Short-ribs.
Put them on in a small quantity of water and boil for fifteen or twenty minutes. Gash them with a knife; sprinkle with pepper and put them on a hot gridiron as near the fire as possible; broil quickly, but not too brown. Have some butter melted and pour over the meat and shut it up in the dish. These are good for breakfast.—Mrs. P. W.
To Cook Backbone or Chine.
Cut the chine in three pieces; the large end must be about a foot long, the remainder cut in half. Put it in a pot of water and boil for two hours; then put it in a pan, baste and set it in the stove to brown. Peel some Irish potatoes and put them in the pot; boil till done, mash them up and season with pepper, a little salt, and some of the gravy dripping out of the chine while baking; spread them in the dish, then lay the chine on top. The largest piece is generally put aside to eat cold, and is very nice. Turnips are good, cooked in the same way as potatoes, with the chine.
The chine and ham of a hog are nice, corned like beef.—Mrs. P. W.
Backbone Pie.
Take the smallest end of the backbone, cut in pieces two or three inches long; put in water and boil until done. Make nice rich pastry as for chicken pie; line the sides of a baking dish with the pastry, put in the bones, adding some water in which they were boiled; also salt, butter, and pepper to taste, with bits of pastry.