Place it in a crockery vessel, pour on it two tablespoonfuls of
sweet-oil, then sprinkle on two teaspoonfuls or 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.
_Baked._--Put the chine in a bakepan, sprinkle salt over it, coyer 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_, _Provencale_, _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.