To make a Porcupine of the FLAT RIBS of BEEF
BONE the flat ribs, and beat it half an hour
with a paddle pin, then rub it over with the yolks
of eggs, strew over it bread crumbs, parsley,
leeks, sweet marjoram, lemon peel shred fine,
nutmeg, pepper, and salt, roll it up very close,
and bind it hard, lard it across with bacon, a row
of cold boiled tongue, a third row of
pickled cucumbers, a fourth row of lemon peel,
do it over in rows as above till it is larded all
round, it will look like red, green, white, and
yellow dices, then split it or put it in a deep pot
with a pint of water, lay over a caul of veal,
to keep it from scorching, tie it down with strong
paper, and send it to the oven, when it comes
out skim off the fat, and strain your gravy into
a saucepan, add to it two spoonfuls of red wine,
the same of browning, one of mushroom catch-
up, half a lemon, thicken it with a lump of but-
ter rolled in flour, dish up the meat, and pour the
gravy on the dish, lay round forcemeat balls;
garnish with horse-radish, and serve it up.