The three first ribs, of fifteen or twenty pounds, will take three hours, or three and a-half; the fourth and fifth ribs will take as long, managed in the same way as the sirloin. Paper the fat and the thin part, or it will be done too much, before the thick part is done enough.

601. Ribs Of Beef Boned And Rolled

When you have kept two or three ribs of beef till quite tender, take out the bones, and skewer it as round as possible (like a fillet of veal); before they roll it, some cooks egg it, and sprinkle it with veal stuffing. As the meat is more in a solid mass, it will require more time at the fire than in the preceding receipt; a piece of ten or twelve pounds weight will not be well and thoroughly roasted in less than four and a half or five hours. For the first half hour it should not be less than twelve inches from the fire, that it may get gradually warm to the centre; the last half hour before it will be finished, sprinkle a little salt over it, and if you wish to froth it, flour it, etc.