Run a sharp knife between the ribs and the flesh and fill the space thus cleared with force-meat made as directed in last recipe. Lay in the roaster upon a bed of chopped carrots, onions, celery, and tomatoes. Pour a cupful of boiling water over the meat, cover closely and cook slowly, allowing fully twenty minutes per pound. Fifteen minutes before serving transfer the meat to an open pan (heated), rub with butter, pepper, salt, dredge with browned flour and set in a quick oven to brown. Meanwhile, strain and press the gravy and vegetables through a colander into a saucepan, return to the fire, season to taste, thicken with browned flour, boil up, and when the meat is dished pour a few spoonfuls over and about it. Serve the rest in a boat.