Take the ends of the ribs that are sawed off the rib roasts, and put them in to cook early, while breakfast is still going on. Let there be in the baking pan, which should be a deep one, a handful of salt, 2 or 3 ladlefuls of sweet fresh drippings from the previous day's roasting, and about as much water or soup stock, and let simmer in the oven, never getting quite without water in the pan till very nearly time to serve dinner. If other meats have to be crowded into the same pan let these rib ends be at the bottom, they will be so much the richer and keep on cooking in the gravy till tender and glutinous. At last, the water being all evaporated out of the pan, roll these rib ends over and over in the natural glaze that remains on the bottom and take them out brown and shining before they likewise get dry. Serve cuts of 2 or 3 ribs with gravy.

Cost of material - 3 lbs beef rib ends 18, seasonings and gravy 2; 20c for 8 or 10 orders.