It will make two large dishes.—Mrs. W.
Roast Chine.
Chine should always be parboiled and stewed before roasting, to take away the gross taste which the melted fat frying from it gives. After this lay in the pan with one pint water in which it was boiled, from which all the fat has been skimmed. Put in this several whole leaves of sage, to be removed before serving—just to get the flavor; minced onion, and parsley.
Baste and brown quickly that it may not dry.
This is only stewed chine browned.—Mrs. S. T.
Pork Royal.
Take a piece of shoulder of fresh pork, fill with grated bread and the crust soaked, pepper, salt, onion, sage and thyme: a bit of butter and lard. Place in a pan with some water; when about half done, place around it some large apples; when done, place your pork on a dish, with the apples round it; put flour and water on your pan, flour browned, some thyme and sage; boil, strain through a very small colander over your pork and apples.
Seasoning for Sausage.
18 pounds meat.
9 pounds back fat.