(1332). Ribs Of Beef, Old Style (Cotes De Boeuf A La Vieille Mode)

Cut a rib of beef with the bone, one rib to the piece, the same as a veal or mutton cutlet, lard the lean part of the meat with small strips of fat pork; season with salt, pepper, spices and chopped parsley. Put a quarter of a pound of butter into a saucepan on the fire; when the butter is hot set in the rib of beef and let it color on one sale then on the other. When half done place the lid on the saucepan, and push into the oven: as soon as cooked dish up the rib. strain and skim off the fat from the gravy in the saucepan, then pour it over the meat garnished around with potatoes a la Francaise.

(1333). Deviled Spare Ribs Of Beef (Cotes De Boeuf A La Diable)

Use the spare bones of a piece of a cold roast rib of beef. Takeout the bones without removing loo much of the meat around them, then season with salt and pepper, rubbing the surface over with mustard. Roll them in fresh bread raspings, drop some butter over, and broil on a slow tire; lay them on a dish, pouring over a little thickened gravy (No. 405).

(2431). Ribs Of Beef A La Bourgeoise (Cotes De Boeuf A La Bourgeoise)

Select a three-rib piece from the thinnest end of the ribs; remove two of the bones, leaving the middle one only. Lard the lean part of the meat with lardons (No. 1, Fig. 52) of raw. salted and unsmoked ham, season with mignonette and allspice, wrap it up in bards of bacon and tie. Garnish the bottom of a buttered braiziere (Fig. 134), with sliced onions and a carrot, a garnished bunch of parsley (No. 123), and moisten with one gill of Madeira wine, one gill of brandy, and a sufficient quantity of stock (No. 194a) to immerse the meat to three-quarters of its height Boil, skim, and let cook for two and a half to three hours, turning the meat over and basting frequently; then remove it from the fire, and leave it in the stock to get about two-thirds cold, then take it out and lay it under a weight, and when completely cold pare it nicely into the shape of a cutlet; scrape the surface of the bone, and glaze the meat. Set it on a dish, and garnish around with pear-shaped carrots and turnips, previously blanched and cooked in white broth with a little sugar, and reduced to a glaze.

Clarify the stock in the braiziere in order to make a jelly (as explained in No. 103), garnish the dish with this jelly chopped up, and cut triangular-shaped croutons; fasten into the meat three handsome hatelets of vegetables (No. 2526); trim the bone with a large paper frill (No. 10).

(2432). Ribs Of Beef In Bellevue (Cotes De Boeuf En Bellevue)

After the ribs of beef are prepared, cook them the same as for a la Bristed (No. 1329), adding several calves' feet. When the meat is well cooked, remove it from the fire strain the gravy, and clarify it. Pare the meat well, and glaze. Have a jelly-coated mold sufficiently large to contain this, put it in and fill the entire mold with jelly, leaving it on the ice till ready to serve. Unmold it on a large dish, garnish around with chopped jelly, and form an outside border of oblongs or triangles of jelly.