Читать книгу Marion Harland's Complete Cook Book - Marion Harland - Страница 219

Are too heavy as breakfast food for any stomach save that of a hod-carrier or ditcher. But people will eat them in the “killing” season, and should have them properly cooked.

Trim away the fat and the skin from the small end; broil over clear coals, and thoroughly, for fear of trichinæ. Pepper and salt to taste. Send around tomato catsup with them.

Cutlets and spare-ribs are cooked in like manner.