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German Spareribs

From Atlas Flour Cookbook BW OCR (1923).

Source and licence

From Atlas Flour Cookbook BW OCR (1923), printed page 99, digitised by the Internet Archive: https://archive.org/details/atlas-flour-cookbook-bw-ocr

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

Germany. Associated with Germany by a demonym leading its title: German (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. THREE pounds of spare ribs, one pound of bread crumbs, one quart of apples.
  2. Put in roasting-pan a layer of mbs, sprinkled with salt and pepper, next a layer of sliced apples, then a layer of bread crumbs, repeat it, but let the top layer be ribs.
  3. Bake in a moderate oven two hours.
  4. Serve baked potatoes with it.
  5. Pork with Sage and Onions SELECT a nice young loin of pork with tenderloin.
  6. Chop onions fine.
  7. Season with salt, pepper, sage, and sprinkle with flour, Cut tenderloin away from loin and stuff hollow with this dressing.
  8. Roast brown.
  9. Serve with apple sauce and pared sweet and white potatoes roasted in pan with meat.
  10. Make a thick brown gravy.
  11. Pork Apple Sauce For apple sauce to serve with pork, add to two cupfuls of the sauce one tablespoonful of freshly grated horseradish which has been soaked in mild vinegar and squeezed dry.
  12. This is a German method.
  13. 1Or Pork with Oysters SELECT a thick tenderloin.
  14. Slit down the length of centre, being careful not to cut too deep.
  15. This will, by tying corners, make a sort of boat.
  16. Fill with oysters.
  17. Season with butter, salt, and pepper.
  18. Place in hot oven and baste occasionally with same dressing.
  19. One-half hour or longer will be required to cook it.
  20. The oysters are put in for the last fifteen minutes.