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Classic
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page 142
of sugar to a boil, pour this over the ham and cook until nicely brown and
tender, basting often. Before serving take the fat from the gravy and strain. If
you have no broth use extract of beef.
132. Stuffed Spare Ribs. Take the spare ribs connected in one piece, rub well
with salt, cut off the small bloody end, crack the ribs in the middle without
injuring the meat and then fill with quartered apples or stewed prunes, or both
mixed, bend the edges together and sew them. Put the meat into boiling butter,
brown both sides, pour in some boiling water and roast for at least 2 1/2 hours,
keeping it covered tightly and adding a little boiling water from time to time;
spare ribs are best roasted in the oven. The meat should at first be only half
covered with water in the pan, and roasted from 1 to 3 hours according to the
age of the pig from which it is taken; turn once only. At the end of the time
mentioned the water must be cooked away and then baste the meat quite often with
the fat in the pan, sprinkle with a little salt and roast for 1/2 hour longer
until nicely brown. Thicken the gravy with a little browned flour and some of
the liquor of the stewed prunes. The superfluous fat is best skimmed off after
taking out the roast, and then prepare the gravy.
Spare ribs are frequently filled with sourkrout, which has first been stewed for
3/4 of an hour in butter with a little sugar and a glassful of white wine, after
which boiled chestnuts or small stewed mushrooms are stirred through it. The
roast is otherwise prepared as above directed, but a little wine added to the
water is an improvement. Do not neglect to remove the threads before serving.
133. Pork Headcheese. See directions in Division W.
134. Roast Pig. The pig should be well cleaned, skinned and washed; cut off the
feet and take out the eyes, rub inside with salt, dry the outside and pierce it
lengthwise with a wooden skewer; then put it into a pan containing a little
water and brush thoroughly with olive oil or a piece of fat pork. Puncture with
a larding needle to prevent blistering. Roast pig is not basted like other
roasts and salt is not sprinkled over
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