(Recipe #4, page 67)
Place a rack of spareribs in a somewhat shallow baking pan; add salted water to half cover the meat, and set the pan over moderate heat. Cover the pan and let the meat cook gently 1–1¼ hours, browning lightly.
Remove the meat, place a layer of small round peeled potatoes in the pan, lay the meat on them with the concave side uppermost, fill the opening with pared and quartered apples, add a cup of water, cover the pan again, and roast the potatoes slowly until they are tender and have browned, turning them once.
Serve the spareribs with the apples in a deep dish, garnished with the potatoes.
Translated by David Green.