Steamed veal ribs

(Recipe #58, page 89)

This dish requires excellent meat. Cut the ribs off smoothly and pound vigorously (without separating) so that they are a generous ½ inch thick, and cut off the ribs to half their length. Place them in a heavily buttered dish, sprinkle with salt and nutmeg, and add more butter, lemon slices, some crumbled zwieback, and for 3 pounds of meat ¼ quart of equal parts water and wine. Cover the dish tightly, lay a damp cloth over it, and let it stew ¼ hour over coals.

Translated by David Green.

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