We do not think it necessary to indicate here how to make black puddings, chitterlings, Bologna, and other sausages. It is nearly, if not quite impossible, for a person having no practice in it, to make them edible; it is better to buy them ready made at pork-butchers' shops, or to hire an experienced person to make them.
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.
HOW TO IMPROVE THE CHINE OF PORK.
Place it in a crockery vessel, pour on it two tablespoonfuls of sweet-oil, then sprinkle on two teaspoonfuls or chopped parsley, also salt and pepper, two onions chopped fine, four cloves, and two bay-leaves; leave thus twenty-four hours in winter, and ten in summer, turning over two or three times. The taste of the meat is much improved by that process. The oil may be used for basting instead of butter.
Baked.—Put the chine in a bakepan, sprinkle salt over it, coyer the bottom of the pan with cold water, and put in a rather quick oven, baste often, and in case there should be much fat in the pan, take it off and add a little cold water.
When overdone, serve with any of the following purées: beans, lentils, Lima beans, onions, peas, potatoes, sorrel, or spinach.
It may also be served with the following sauces: fines herbes, piquante, poivrade, Provençale, ravigote, rémolade, Robert, tarragon, Tartar, and vinaigrette.
It is served also with a tomato-sauce. Make more sauce for pork than for other dishes, and make the tomato-sauce rather thick by boiling it gently for some time; it tastes better so with pork.
Always use mustard with pork, if you like it. Horse-radish, also, is good with it.