Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Roast Chine.

A chine is treated precisely as is the spare-rib, except that the strip of skin running along the back is scored closely. If you wish, you can omit the bread-crumb crust, the onion and sage. In carving, cut thin horizontal slices from the ribs. Chine is best cold. The meat next the ribs is delicious when scraped off and made into sandwiches, or laid upon buttered toast.

Or,

You can wash the chine over with beaten egg, dredge with cracker-crumbs, seasoned with salt and pepper, and roast, basting with butter and water once when the meat is heated through, afterward with its own gravy. This is a palatable supper-dish when cold. Garnish with cucumber pickles cut in round slices.