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Pork, Chine of, Boiled

Lay the chine in common brine and turn it every day for ten days. Wash it from the pickle, drain it, put it into a saucepan, and cover with cold water. Bring it to the boil, skim the liquid carefully, then draw the saucepan to the side of the fire, and let the pork simmer very gently until done enough. Garnish the dish with small boiled cauliflowers or Brussels sprouts. Time to boil, half an hour to the pound from the time the water boils. Probable cost, 9 1/2d. to 10 1/2d. per pound.