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Pork, Chine Of

The chine of pork is that part of the pig which is taken from the spine between the shoulders. It is generally sent to table with turkey, and should be salted for three or four days before it is cooked. There is a good deal more of fat than lean in it. To boil it, put it in plenty of water, let it boil slowly, skim thoroughly, and serve garnished with any kind of greens. It is as often roasted as boiled. When roasted, the skin should be scored before it is put down to the fire. Make a sauce by frying two or three sliced onions in butter until they are lightly browned. Pour off the oil, and add a cupful of good gravy with a tea-spoonful of mixed mustard, half a cupful of vinegar, a pinch of salt, and a large lump of sugar. Boil this, and pour into the dish. Time to boil, half an hour to the pound after it reaches boiling-point; to roast, twenty minutes to the pound. Probable cost, 10d. per pound. Sufficient, four or five pounds for a moderate-sized turkey.