To stuff a CHINE of Pork

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

a chine that has been hung about a month ↝ Pork, ground, raw [Pork Products]
shred parsley ↝ Parsley, raw [Not included in a food category]
the yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
boiled brocoli ↝ Broccoli, raw [Vegetables and Vegetable Products]
stewed spinage
parsley ↝ Parsley, raw [Not included in a food category]

Instructions (8)

Boil the chine half an hour.
Take it up and make holes in it all over the lean part, one inch from another.
Stuff the holes betwixt the joints with shred parsley.
Rub it all over with the yolks of eggs.
Strew over it bread crumbs.
Baste it and set it in a Dutch oven.
When it is enough, lay round it boiled brocoli, or stewed spinage.
Garnish with parsley.

Original Text

To stuff a CHINE of Pork.
TAKE a chine that has been hung about a
month, boil it half an hour, then take it up, and
make holes in it all over the lean part, one inch
from another, stuff them betwixt the joints
with shred parsley, rub it all over with the yolks
of eggs, strew over it bread crumbs, baste it
and set it in a Dutch oven, when it is enough
lay round it boiled brocoli, or stewed spinage:
garnish with parsley.

Notes

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