Roast Chine
Although you cannot generally find the whole chine in the Northern markets, you can purchase a fair substitute in half a chine. The spine has been split and the cut has a onesided look, but it makes an excellent roast. Lay the meat in your baking-pan, brush it over with raw egg, strew thickly with cracker crumbs, which you have seasoned well with pepper and salt, and bake in a good hot oven. When the meat is heated through, baste it with butter and water. The basting after that, which should be tolerably frequent, may be done with the gravy from the meat. After you take up the meat, set the gravy in cold water and remove the fat which rises to the top. Thicken the gravy which is left with browned flour, boil at once, season with catsup or worcestershire sauce and send to the table in a gravy boat.