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1153. Baked Brisket of Beef. Brisket of beef may lie baked, the bones being removed, and the holes filled with oysters, fat bacon, parsley, or all three in separate holes; these stuffings being chopped and seasoned to taste. Dredge it well with flour, pour upon it half a pint of broth, bake for three hours, skim off the fat, strain the gravy over the meat, and garnish with cut pickles. 1154. Pork, Spare-rib. Joint it nicely before roasting, and crack the ribs across as lamb. Take care not to have the fire too fierce. The joint should be basted with very little butter and flour, and may be sprinkled with fine dried sage, It takes from two to three hours. Apple sauce, mashed potatoes, and greens are the proper accompaniments, also good mustard, fresh made. 1155. Lamb Stove or Lamb Stew. Take a lamb's head and lights, open the jaws of the head, and wash them thoroughly; put them in a pot with some beef stock, made with three quarts of water and two pounds of shin of beef, strained; boil very slowly for an hour; wash and string two or three good handfuls of spinach; put it in twenty minutes before serving; add a little parsley, and one or two onions, a short time before it comes off the fire; season with pepper and salt, and serve all together in a tureen. 1156. Roast Beef Bones Roast beef bones furnish a very relishing luncheon or supper, prepared with poached or fried eggs and mashed potatoes as accompaniments. Divide the bones, having good pickings of meat on each; score them in squares, pour a little melted butter over, and sprinkle with pepper and salt; put them on a dish; set in a Dutch oven for half or three quarters of an hour, according to the thickness of the meat; keep turning till they are quite hot and brown: or broil them on the gridiron. Brown but do not burn them. Serve with piquant sauce.