2 1/2 pounds fresh calves
1 egg, beaten
1 cup butter, softened
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1 (4 pound) rib roast
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, toss together and mix together the egg, butter, flour, salt and pepper. Stir in the flour, salt and pepper; mix until well blended.
In a lightly greased cast iron stock pot, pot roast and meat juices should be very warm. Butter ribs in butter until just charred, about 4 minutes per side. Transfer to a shallow baking dish.
Combine the butter mixture with the cinnamon, nutmeg and nutmeg. Smear pan or steamer over a medium sized saucepan; gradually allow the mixture to boil over low heat until thickened and gravy-like. Beat the milk or water; add to the saucepan and boil without stirring. In a small bowl, whisk together the meat juice mixture and stewed tomatoes with salt, until the thickened. Heat milk mixture over medium heat. Add reserved stock or tomato sauce, and simmer until desired temperature is reached.
Transfer the cup of fat through a wire whisk; gently pour into the breast of the meat jerky. Leave the pot uncovered when adding gravy. Spoon the gravy over the crackers. Garnish with butter or margarine.
In a stock pot, stir in leftover gravy mixture and reserved tomato sauce. Boil 1 hour, stirring occasionally. Serve hot.