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, ac cording to the size of the chine.

How To Improve The Chine Of Pork

Place it in a crockery vessel, pour on it two table-spoonfuls of sweet-oil, then sprinkle on two teaspoonfuls of 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.