Roast Chine
Chine should always be parboiled and stewed before roasting, to take away the gross taste which the melted fat frying from it gives. After this lay in the pan with one pint water in which it was boiled, from which all the fat has been skimmed. Put in this several whole leaves of sage, to be removed before serving--just to get the flavor; minced onion, and parsley. Baste and brown quickly that it may not dry.
This is only stewed chine browned.--Mrs. S. T.