Barbecued Spare-Ribs
Ingredients
3 to 5 lbs spare-ribs
1/2 cup soy sauce
3/4 cup honey
2 teaspoons mustard
1 clove garlic
1/4 cup water
2 tablespoons flour
Method
Combine soy sauce, honey, mustard and garlic. Mix well together. Place spareribs in a roasting pan, pour the sauce over the ribs, cover and place in the oven. Bake at 300° for two hours or more. Remove ribs from the pan (be sure to stir occasionally while cooking to make sure all the ribs are covered with the sauce). Drain off all the fat, with the exception of two tablespoons. Add water to the remaining liquid and cook on top of the stove until well blended, then add flour mixed with a little water and cook until the sauce is thickened. Replace the spareribs in the pan with the gravy and stir. Return to the oven to keep out until serving time
Chicken Mousse
Ingredients:
1 cup hot chicken stock
3 egg yolks
¼ teaspoon salt
¼ teaspoon paprika
1 tablespoon granulated gelatine
1 tablespoon cold water
½ cup cold chicken (white meat)
½ blanched almonds
1 cup heavy cream
Few grains cayenne
Method:
Beat egg yolks slightly, add salt and paprika, and pour over, gradually, chicken stock. Cook over hot water until mixture thickens, add gelatine soak in cold water, and, when dissolved, strain and add to chicken and almonds, finely chopped, pounded, and forced through a sieve. Season highly with salt and cayenne. Put in ice water and stir until mixture thickens, then told in cream, beaten stiff. Turn into mold and chill.
Salisbury Meatballs
Heat ½ cup olive oil in skillet and add the following:
2 small onions chopped fine
1 clove garlic
1 bell pepper chopped fine
Round steak rolled into little balls
Braise meat slowly and then add seasonings, 1 can of tomato soup and ½ cup of chili sauce. Let simmer for 2 hours, adding a little water.
