Rib Roast, Forequarter

Only the first five ribs of the forequarter are suitable for roasting. Remove the " eye " of tender meat, separate the outside layer of fat from the strip of tough lean meat underneath, and tie the fat about the eye securely, passing the cord around several times. Cook and serve as a rolled roast. Pass the tough meat through a chopper several times, season, and shape into.

Tenderloin Cutlets Recipe

Season the chopped meat with salt, two or three drops of tabasco sauce, onion juice, and a little Worcestershire sauce. Form into cutlet shapes about half an inch thick; egg-and-bread-crumb and fry in deep fat about five minutes; set the fat in a cooler place after the cutlets are immersed, to avoid coloring too brown before the meat is cooked. Serve around a support, or a socle, of rice or hominy. Surround with slices of potato, cut lattice or other fashion and fried in deep fat.