Baked Chine
Ingredients
Directions
Prepare
Rub the neck chine with coarse sea salt.
Place it in a dripping pan with 1 pint of water.
Arrange 12 cleaned sweet potatoes around the meat.
Bake and serve
Cover tightly with a pan and bake until done.
Serve everything together on a platter.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Neck chine
- Provides the main meat, which becomes tender and juicy as it cooks slowly under cover.
- Sweet potatoes
- Absorb juices from the meat and soften into a tender, sweet side dish.
- Water
- Creates steam in the covered pan, keeping the meat and potatoes moist during baking.
The step that matters
Cover tightly with a pan and bake until done. A tight cover traps steam so the meat cooks through gently without drying out. Loose covering lets moisture escape, leaving the meat tough and the potatoes uneven.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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