Put the chine in a bakepan, sprinkle salt over it, cover 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 purees: beans, lentils, Lima beans, onions, peas, potatoes, sorrel, or spinach.

It may also be served with the following sauces: fines herbes, piquante, poivrade, Provenfale, ravigote, remolade, 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.