Chine of Pork a la Parmentier

The chine comprises the loin and a few of the rack chops; decrease the thickness of the fat, leaving it only half an inch in depth on its entire surface; beat down the projecting chine bone; score the fat into lozenges and wrap the meat in an oiled paper; cook it either on the spit or in the oven. The time it will take will be from an hour and a quarter to an hour and a half; before serving unwrap the chine, sprinkle over with salt and brown it nicely; glaze and remove from the spit or oven. Dress and garnish around with potato balls cooked in broth and fried in butter; serve a Bretonne sauce (No. 439) separately.