Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 104
Stuffed Chine Mr. H. V. Thompson, Stoke-on-Trent, writes (March, 1930):
Оглавление‘With reference to your letter in The Times Literary Supplement of February 6th I wonder if you have “stuffed chine” in your list of county recipes. This “dish” is, I believe, peculiar to North Lincolnshire and the East Riding of Yorkshire, though the number of people now able to prepare it is sadly diminishing.
‘In former days the repast at Old Clee (Lincolnshire) Feast, Trinity Sunday, used to be stuffed chine and “saucer” curd cheese cakes. I enclose recipe.’
[At Aldsworth, Northleach, Gloucestershire, they had a favourite dish for the sowing feast which was usually held on the last Sunday in April. It consisted of a good big fore-chine, sometimes called the ‘christening chine’ with large suet puddings. Mrs. Caudle, of Honeybourne, who was the daughter of a Herefordshire farmer, says ‘The christening or fore-chine was cut down each side of the backbone or chine of a pig and it was so called because one was generally saved for a christening. Miss Lanchbury of West Kissington, Gloucestershire, says her mother always cooked a christening chine for ‘Mothering Sunday.’ — ED.]
