A chine is treated precisely as is the spare-rib, except that the strip
of skin running along the back is scored closely. If you wish, you can
omit the bread-crumb crust, the onion and sage. In carving, cut thin
horizontal slices from the ribs. Chine is best cold. The meat next the
ribs is delicious when scraped off and made into sandwiches, or laid
upon buttered toast.
_Or,_
You can wash the chine over with beaten egg, dredge with
cracker-crumbs, seasoned with salt and pepper, and roast, basting with
butter and water once when the meat is heated through, afterward with
its own gravy. This is a palatable supper-dish when cold. Garnish with
cucumber pickles cut in round slices.