38 Blue Ribbon Cook Book

Roast Spare Ribs—Choose a long piece of spare ribs. Wipe carefully,
sprinkle with a little salt and Blue Ribbon pepper. Place a small piece of
spare rib on the bottom of baking pan, form a roll around it, using the large
piece of spare ribs. Fill the cavity in centre with any dressing desired.
Bake in a rather hot oven for about 14 hours.

Roast Pork Tenderloin—Place 2 or 3 tenderloins side by side, laying
the thin part of one opposite the thick part of the other. Make a gash 1
inch deep down the centre of the thick part of each. Spread them open
sprinkle with salt and Blue Ribbon pepper and spread with a well seasoned
dressing. Lay them together and bind or sew, and bake.

Irish Stew—This is a nice and economical dish, and can be made from
any kind of meat. Remove nearly all the fat from 2 pounds of meat, and
cut it into pieces. Peel and slice 3 pounds potatoes, and also slice 14
pounds onions. Put a layer of potatoes in the kettle, then a layer of onions,
then meat; pepper and sait it well, and so put in all the materials in layers.
Add 1 or 2 cups stock, cover closely, and let it stew (not boil) 2 or 3 hours.

Boiled Ham—To boil a ham it must first be thoroughly washed and
scraped in warm water containing a little Blue Ribbon baking soda;
then rinse in cold water. Put it over the fire, skin side upward in the kettle,
with water enough to completely cover it; let it simmer slowly 3 or 4 hours,
according to size; if it cooks rapidly it will break in pieces. When done,
take it from the kettle and remove the skins while hot, leaving on all the fat;
stick cloves all over the fat part, and put it into the oven to brown a little,
or sprinkle browned bread crumbs over the fat while it is warm. It should
be entirely cold before it is cut. Mustard, spiced vinegar, catsup or pickles,
are used as condiments with this.

Headcheese (English Brawn)—The cheeks of pigs’ heads are reserved
for salting with the hams and shoulders; the remainder is cut in pieces and
soaked over night in salted water; the next morning wash thoroughly and
put over the fire in a kettle with just enough water to cover the meat (the
cleansed pigs’ feet may be added). Simmer slowly until the bones will
easily separate from the meat, then take it up in a pan and pick out every
bone; cut the meat into small pieces, season to taste with salt, Blue Ribbon
pepper and sifted sage; pour over the broth from the kettle, and put it in
a cold place to harden. When cold, remove the fat from the top of the pan,
cut in slices and serve with hot or baked mashed potatoes.

Curried Mutton—Wipe and cut meat from fore-quarter of mutton in 1
inch pieces; there should be 3 cups. Put in kettle, cover with cold water,
and bring quickly to boiling point; drain in colander and pour over 1 quart
cold water. Return meat to kettle, cover with 1 quart boiling water, add 3
onions cut in slices, } teaspoon Blue Ribbon pepper, and a sprig each of
thyme and parsley. Simmer until meat is tender, remove meat, strain
liquor, and thicken with } cup each of butter and flour cooked together;
to the flour add 4 teaspoon curry powder, } teaspoon salt, and 14 teaspoon
pepper. Add meat to gravy, reheat and serve with border of steamed rice.

Many object to the strong flavor of mutton; this is greatly overcome by
removing the pink skin and trimming off superfluous fat.