No. 439 Ribs of Beef à la Jean Bart.
Take four ribs of beef, and saw the rib bones asunder in the middle; pass your knife under, and detach them from the flap; then take the chine bones from the fleshy part, sawing them off the ribs so as to leave but about four inches of the flat rib bones underneath; then lard the thick part through and through with fat bacon like the sirloin, fold the flap over so as to form a nice square piece, tie it with string to keep its shape, and roast three hours in vegetables, in the same manner as described for fillet of beef; when done, take off the string, glaze and salamander, place it on your dish, with a square croustade of bread, with a cannon and anchor also cut from bread upon it, at the head of the dish, and have ready the following sauce: chop very fine ten eschalots, ten fresh mushrooms, and half a pound of lean ham, put them into a stewpan with four glasses of sherry and two of Chili vinegar, add a bunch of parsley, two bay-leaves, the rind of half a lemon, and four cloves; put them into the stewpan, let all simmer ten minutes, then add fifteen spoonfuls of tomata sauce (No. 37), twenty of white sauce (No. 7), and ten do. of consommée; reduce the sauce until rather thick, but it must be transparent, season with a little cayenne pepper, a teaspoonful of sugar, and a little salt, if required; pass it through a tammie into another stewpan, boil it up, and pour round the beef.