The Epicure's Almanac or Diary of Good Living
May 19th : RIBS OF LAMB
“The nearer the bone the sweeter the meat,” is an old adage, and this joint is sufficient to prove the truth of the saying; it is, however, one of the most troublesome dishes for the carver, unless the cook will take especial care that the ribs be cracked in the centre, so as to let the joint lie quite flat, and also that it has been properly chopped at the union of the bones with the vertebræ .