Stewed Chine
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 1 neck chine
- salt
- 1 pint water
- sweet potatoes
Instructions
- Rub the neck chine well with salt and place it in a baking pan. Add a pint of water. Fill the pan with sweet potatoes that have been nicely washed but not peeled. Cover tightly and bake until done.
- Serve the meat with the potatoes, spooning a little of the gravy into the serving dish.