Chine of Pork Braised with Apples

Ingredients

• chine of pork
• three large, tart apples
• pepper
• salt
• sage
• sweet marjoram
• sugar
• butter
• a lump of butter rolled in flour

Method

1. 1

   Sprinkle the chine with pepper, salt, sage, and marjoram.

2. 2

   Cover the grating of the roaster with sliced apples, strew with sugar, and lay the chine on top.

3. 3

   Dot with butter and roast for 25 minutes per pound.

4. 4

   Transfer to a dripping pan, wash with butter, cover with crumbs, and brown in a hot oven.

5. 5

   For gravy, rub cooked apple and liquor through a colander, add hot water, butter rolled in flour, sugar if tart, and season.

6. 6

   Boil and serve with the chine.

As published

This recipe was extracted from Kirmess cook book (1907), page 68. The excerpt below is the record exactly as published.

CHINE OF POBK BRAISED WITH APPLES. Marion Harland. Instruct your butcher to cut the chine with plenty of meat on both sides of the bone. Sprinkle it well with pepper and salt, and lightly with sage and sweet marjo- ram. Pare, core and cut into thick slices, three large, tart apples. Cover the grating of your roaster with them, strew with sugar and lay the chine upon them. Dot the meat with butter; cover and roast twenty-five min- utes to the pound. At the end of that time transfer the meat to a dripping-pan, turning it over that the side which has lain upon the apples may be uppermost. Wash with butter, cover thick with salted and peppered crumbs, and brown upon the upper grating of a hot oven while you make the gravy. To do this, rub the cooked apple and the liquor with them through a colander into a saucepan, add a little hot water, a lump of butter rolled in flour

Cook this with the app: pantry check, scaling, and the assistant.