When first put down to the fire, cover with a greased paper until it is
half-done. Remove it then, and dredge with flour. A few minutes later,
baste once with butter, and afterward, every little while, with its
own gravy. This is necessary, the spare-rib being a very dry piece.
Just before you take it up, strew over the surface thickly with fine
bread-crumbs seasoned with powdered sage, pepper, and salt, and a small
onion minced into almost invisible bits. Let it cook five minutes and
baste once more with butter. Skim the gravy, add a half cupful of hot
water, thicken with brown flour, squeeze in the juice of a lemon,
strain, and pour over the meat in the dish.
Send tomato catsup around with it, or if you prefer, put a liberal
spoonful in the gravy, after it is strained.