1/2 pint of rice, scant measure.
3 pounds of chine, fresh or salt.
1/2 teaspoonful of powdered sage.
1 tablespoonful chopped onions.
1/2 tablespoonful of flour.
1/4 teaspoonful of pepper.
1 teaspoonful of salt.
This is a cheap and savory dish. Wash and wipe the pieces of chine carefully, and lay them in a small dripping pan. Sprinkle the powdered sage over them and then cook for an hour in a moderate oven, being careful not to let the gravy burn. It is a good plan to set the pan on the grate, to prevent the bottom from becoming very hot. At the end of the hour take the meat from the oven and place it in a large stewpan. Into the pan in which the meat was cooked put the chopped onion. Set the pan on top of the stove and stir the contents until the onion begins to turn a golden brown; then add the flour, and stir the mixture until it froths. Gradually add the boiling water, stirring all the time. Season with salt and pepper. Let this simmer for five minutes.
Wash the rice in three waters, and put it in the stewpan with the chine. Strain the gravy over this. Cover the stewpan closely, and set it back where its contents will hardly simmer for an hour and a half. Serve very hot.
Should the chine be very salt, be scant in the measurement of salt, but if it be fresh, heap the teaspoon as full as it will hold, and also rub two scant teaspoonfuls of salt into the chine when it is put in the oven. The onion may be omitted.