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PORK, CHINE OF (another way)

Make a savoury powder with a dessert-spoonful of finely-chopped sage, half a tea-spoonful of thyme, half a tea-spoonful of parsley, a small tea-spoonful of salt, and half a tea-spoonful of pepper. Score the chine lengthwise, and slip the powder under the skin. Roast according to the directions given above. If liked, the powder can be omitted, and a sauce, made as follows, sent to table with the chine. Slice two large onions, and fry them in a little good dripping until they are lightly browned without being burnt. Drain them, and put them into a clean saucepan with half a pint of brown sauce, two table-spoonfuls of chopped mushrooms, or a tea-spoonful of mushroom-powder, or a dessert-spoonful of mushroom ketchup, two table-spoonfuls of vinegar, and one tea-spoonful of mixed mustard. Let the sauce boil, and serve. Time to roast, twenty minutes per pound. Probable cost, 9 1/2d. to 10 1/2d. per pound.