The Epicure's Almanac or Diary of Good Living
April 6th : RIBS OF BEEF
The best method of dressing ribs of beef is to hang the joint till quite tender, cut away the bones,cover the fresh-cut meat with an egg well beaten up, and then sprinkle a mixture of bread crumbs finely powdered, and chopped sweet herbs ; roll the meat up as round as possible, securing it with skewers and twine. Remember that, in this form , the meat must have
more roasting than if dressed in the ordinary manner; an allowance of twenty minutes for each pound must be given to insure its being perfectly done, and throughout the roasting the joint should be kept at least a foot from the fire, that the interior may be properly cooked.