Those from the loin are best, but they can be cut from the neck. Remove
the skin and trim neatly. Broil over a clear fire, without seasoning,
adding pepper, salt, a pinch of sage, another of minced onion, and a
lump of butter after they are put into the hot dish. Then cover closely
and set in the oven for five minutes, until the aroma of the condiments
flavors the meat. Try this method. You can cook spare-rib in the same
manner.