The ribs should be cut in thin and even slices from the thick end towards the thin, in the same manner as the sirloin; this can be more readily and cleanly done if the carving-knife is first run along between the meat and the end and rib-bones.

How To Roast Ribs Of Beef

The best piece to roast is the fore-rib, and it should be hung for two or three days or longer, according to the weather, before being cooked. The ends of the ribs should be sawn off, the outside fat fastened with skewers, and the strong sinew and chine bones removed. The joint should first be placed near the fire, and after a short time it should be drawn back and roasted steadily.

(See No. 3.) Baste freely with clarified dripping at first, as there will not be sufficient fat when first put down; keep basting at intervals of ten minutes till done. Care must be taken not to allow it to burn, as it is very easily spoiled. Serve with horseradish sauce. Probable cost, l0d. to Is. per pound.

RIBS OF BEEF.

Boned Ribs Of Beef

The most economical mode of cooking ribs of beef is to have the ribs boned and rolled. Take care the ribs are carefully skewered together, and in roasting, it is a good plan to tie the rolled ribs round with a piece of string; roast as usual. (See No. 3.) Of course the bones will help to make the stock.

Roast Beef

Roast beef is our national dish. The finest joint is the sirloin, and the larger the better. Next in value to the sirloin come ribs of beef. (For roasting beef in general see No. 3).

Round Of Beef

This is generally salted, but it is far better and more economical to boil it fresh, on account of the excellent soup that can be made of the water in which it is boiled. (For boiling round of beef, salt or fresh, see No. 1).

Salt Beef

Beef is best salted at the butchers, and should also be soaked in cold water for a few hours to take off a little of the outside salt. Sometimes, in the case of a sirloin of beef, it is best to cut off the end and salt it. Plain salt and water will do, or it may be treated like aitchbone of beef. (See Aitchbone oF Beef Salted.) The water that has boiled salt beef will help to make pea-soup, lentil-soup, etc.