Baked Chine with Sweet Potatoes
A historical recipe from The Myrtle Reed Cook Book, by Myrtle Reed (1905).
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A historical recipe
The Myrtle Reed Cook Book, by Myrtle Reed (1905). Project Gutenberg eBook #37680.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- The chine is the backbone with the meat attached.
- Rub with salt, pepper, flour, and sage, and put into a dripping-pan with a pint of water.
- Lay a dozen sweet potatoes peeled and cut into halves around the meat.
- Bake, basting with the dripping.
- Serve with the potatoes around the meats.
Plating
Cookware for this recipe
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Chef's knife
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Vegetable peeler
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Pastry brush