Pepper. Spare-ribs. Salt.

Crack the ribs through the middle so they may be cut into squares. Put them into a saucepan with a little hot water and salt to season well, cover closely and cook until tender enough to allow the bones to slip out readily.

Remove from the liquor and put into a dripping pan, sprinkle with pepper, and roast in the oven until the water is cooked out. Now pack the meat in cans and cover with the hot fat that has fried out; if there is not enough of this add to it some sweet lard or some nice melted beef suet; put the covers on the cans and seal.

Keep in a cool place.

When wanted for use, simply remove from the grease, and steam the meat long enough to heat it through.

The broth in which the ribs are boiled can be used for stock for soups.