Hand-Book of Practical Cookery, for Ladies and Professional Cooks / Containing the Whole Science and Art of Preparing Human Food

by Pierre Blot

CHINE AND FILLET.

Take a good chine of pork, place it on the spit before a sharp fire, baste often with a little melted butter first, and then with the drippings; when properly cooked, serve it with a vinaigrette, Robert, piquante, or poivrade sauce. It will take from two to three or four hours to roast, according to the size of the chine.