Lincolnshire Chine

Patrick Lynch

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Jan 9, 2002, 4:33:36 PM1/9/02

to

Anyone have a recipe for this English dish?

Richard Wright

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Jan 10, 2002, 3:25:37 AM1/10/02

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This from Lizzie Boyd's British Cookery:

Chine, Stuffed (6-8 portions) Lincolnshire

A chine or neck of chine bacon is a Lincolnshire local cut from the
back of a fat pig; in some areas it can be bought already cooked. The
joint is usually served cold, cut into slices and sprinkled with
vinegar, but on Mothering Sunday it is sprinkled with breadcrumbs for
the last 30 minutes of cooking and served hot with boiled broccoli or
spinach. In Clee, chine is eaten with Clee cheesecakes on Trinity
Sunday.

1 chine of bacon (3-4 lb)

Finely chopped thyme, marjoram, salad onions, lettuce and raspberry
leaves or finely chopped parsley, leeks and ground mace

Oven: 350°F; gas mark 4; 1 1/4 -1 3/4 hours

Soak the chine for 12 hours in cold water; wipe, dry and weigh. Score
the meat deeply and stuff with the mixed herbs, salad onions and
leaves, pressing the filling well down into the cuts. Tie lightly in a
cloth as for a suet roll and boil, allowing 20 minutes per pound.

Alternatively, cover the joint with huff paste or kitchen foil and
bake in the oven, allowing 20 minutes per lb plus 20 minutes extra.
Remove the huff paste or foil before serving.

Richard Wright

Jay Ekers

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Jan 11, 2002, 1:51:45 PM1/11/02

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Please, to complete the meal, may we have the Clee cheesecake recipe?
Jay

"Richard Wright" <rich...@tig.com.au> wrote in message
news:3c3d4fb4...@news.syd.ihug.com.au...

> This from Lizzie Boyd's British Cookery:
>
> Chine, Stuffed (6-8 portions) Lincolnshire
>
> A chine or neck of chine bacon is a Lincolnshire local cut from the
> back of a fat pig; in some areas it can be bought already cooked. The
> joint is usually served cold, cut into slices and sprinkled with
> vinegar, but on Mothering Sunday it is sprinkled with breadcrumbs for
> the last 30 minutes of cooking and served hot with boiled broccoli or
> spinach. In Clee, chine is eaten with Clee cheesecakes on Trinity
> Sunday.
>

Richard Wright

unread,

Jan 11, 2002, 3:08:03 PM1/11/02

to

Jay:

To complete the meal you may also want the Huff Paste recipe.

Richard
-----------------------------------------------
Clee Saucer Cheesecakes Lincolnshire

Served with stuffed chine of bacon on Trinity Sunday in Clee.

1 lb rich shortcrust pastry
1/2 lb curds
6 oz caster sugar
Pinch salt and nutmeg
Grated rind of 1/2 lemon
6 egg yolks
2 oz chopped citron peel

Oven: 350°F; gas mark 4; 45 minutes

Roll out the pastry and use to line eight well buttered ovenproof
saucers. Mix the curds, sugar, salt, nutmeg and lemon rind with the
egg yolks and beat to a stiff paste. Spread this mixture over the
pastry and decorate with chopped citron peel.
-------------------------------------------------
Huff Paste.

2 1/2 lb flour
1 oz salt
5 oz lard
1 pt water

Rub the lard into the flour and salt and mix with water to a fairly
stiff dough. Leave for 1 hour before use. Roll out to a large round
shape, no thicker than 1/4 in; remove the haunch from the marinade and
wrap the paste round it; keep the joins on the underside and seal
well.

The joint may also be wrapped in foil or well oiled greaseproof paper,
or in paper before wrapping in huff paste.
---------------------------------------------------

Bake in the oven until golden and serve at once.

On Fri, 11 Jan 2002 18:51:45 GMT, "Jay Ekers" <jek...@pacbell.net>
wrote: