These are usually cut off when the roast is rolled, and can be bought cheap.
Fry in beef fat a sliced onion and a chopped sweet pepper - carefully seeded. Take these up with a skimmer and keep hot. Pepper, salt and flour the rib-ends and fry in the same fat until they begin to brown. Put, now, with the fat into a saucepan, strew the fried onion and pepper on top; pour in a cup of weak stock; fit on a close cover, and cook very slowly until the beef is tender.
Strain and skim the gravy, thicken with browned flour; add a teaspoonful of kitchen bouquet; arrange the beef-bones in a dish; pour the gravy over them and serve.
Cut four pounds of coarse lean beef in one piece. Fry half a pound of fat salt pork in a rather shallow pot. Put in the beef, and cook fast on both sides for five minutes., Cover with a chopped onion and a cupful of canned tomatoes, a sliced carrot and a sliced turnip. Now, pour in enough hot water to come halfway to the top of the meat; cover closely and simmer slowly for two hours, turning at the end of the first hour.
Take out the beef; rub with butter, pepper and salt, and set in the oven while you skim and strain the gravy, rubbing the vegetables with it through a colander. Put this back into the pot, thicken with browned flour, boil up once; pour half over the meat and serve the rest in a gravy-boat.
(An English recipe)
Cut an oblong piece of beef from the flank. It should be two inches thick, twelve inches long and six wide. Lay it on a dish and spread upon it this forcemeat: 24
A cupful of cracker crumbs, two tablespoonfuls of finely-chopped salt pork, half a teaspoonful of salt, one saltspoonful, each, of thyme, marjoram, and sage, half a saltspoonful of pepper, a few drops of onion juice, or one teaspoonful of chopped onion, and one egg. Moisten with a good stock until soft enough to spread over the meat.
Roll as you would a valise pudding, tie about with pack-thread and sew up in mosquito netting or cheese-cloth. Put on in plenty of boiling water and cook slowly for four hours. Let it lie in the water until the latter is a little more than lukewarm, and put under a heavy weight until next day. Remove the cloth, cut the strings and serve cold with horseradish sauce.
Corned beef is very good prepared in this way. Add vinegar to the water in which it is boiled and omit the pork from the stuffing.
Cut two pounds of lean beef from the round into strips. Cover the bottom of a pudding-dish with thin strips of bacon, then put in half the meat and strew over this carrots, turnips and onions, sliced very thin. There should be four of these, part of them going over the first layer of beef, the remainder over the second layer of beef. With them go two bay-leaves broken into bits. Cover all with stock, make a paste of flour and water, rolling it out as for pie crust, cover the top of the bake-dish with this, pinching it down about the edges so that no steam may escape. Bake for two hours in a steady oven, remove the paste cover, and send the dish at once to the table.