griskin is usually roasted. It should be put
down to a clear fire, and basted constantly,
and brown gravy and apple sauce should be
sent to table with it. If Uked, a tea-spoonful
of powdered sage✪ Griskin of Pork may be sprinkled over it a
few minutes before it is taken down. As this
joint is liable to be hard and diy when served,
many cooks are accustomed, before roasting it,
to put it in a saucepan of cold water, place it
on the fire, and bring the liquid to the point of
boiling : then dry it well, fl.oiu' it, and roast it
as above described. Time, twenty minutes to
the pound. Probable cost, lid. per pound.
Pork, Hand of.— The hand of pork is
usually salted and boiled, and may be sent to
table with greens and pease pudding in a
separate dish. It should have lain in salt about
four days. If it has lain longer than that,
and is very salt, it is well to let it soak a short
time before boiling. It should be put into
cold water, skin uppermost, the liquid should
be brought slowly to the point of boiling,
skimmed carefully, and then simmered gently
until the pork is done enough. Time, half an
hour per pound from the time the water boils.
Probable cost, 9d. per pound.
Pork, Hashed. — Cut a pound and a half of
cold roast poik into neat sHces. If any gi'avy
was left from the joint, it may bo thickened
with a tea-spoonful of brown thickening, or
with flour and butter flavoured with a
little mushroom-ketchup or any other flavoui--
ing, and used for the hash. If this is not
at hand, put the bones and trimmings from
which the meat was cut into a saucepan with
a sliced onion, a clove, a blade of mace, a
little salt and pepper, and a pint of water.
Stew gently for an horn- or more, skim and
strain the gravy, and flavour- as above. Put in
the sUces of pork, and let them heat gently by
the side of the fire for about twenty mitiutes.
The gravy^ must not boil after the meat is added.
Serve on a hot dish, garnish with toasted sip-
pets, and send apple sauce to table in a tureen.
The gravy^ may be made more savoury by
gently frying the onions in butter before stew-
ing them, and, if hked, sage and onion sauce
may accompany the hash. Time, half an horn-
after the gravy is made. Probable cost, ex-
clusive of the cold meat, 4d. Sufficient for
three or four persons.
Pork Kidney, Stewed.— Pork kidneys
may be fried as directed for mutton kidneys, or
they may be serA'ed as follows : — Take off the
skin, and cut two kidneys into slices a quarter
of an inch thick. Season with pepper and
salt, and sprinkle over them equal parts of
parsley and finely-minced shallot. Fry in
butter until they are hghtly browned, stir a
tea-spoonful of flour amongst them, and shake
them well in the pan. Add gradually a wine-
glassful of gravy, or even water, and half a wine-
glassful of Ught wine✪ Stewed Pork Kidneys. Bring the sauce to the
point of boiling. Take out the kidney. Mix a
tea-spoonful of chopped parsley with the sauce,
let it boil two minutes longer, pour it over the
kidney, and serve very hot. Time altogether,
about a quarter of an hour. Probable cost,
pork kidneys, 4d. to 8d. each. Sufficient for
two persons.
Page 1281 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
griskin is usually roasted. It should be put down to a clear fire, and basted constantly, and brown gravy and apple sauce should be sent to table with it. If liked, a teaspoonful of powdered sage may be sprinkled over it a few minutes before it is taken down. As this joint is liable to be hard and dry when served, many cooks are accustomed, before roasting it, to put it in a saucepan of cold water, place it on the fire, and bring the liquid to the point of boiling : then dry it well, flour it, and roast it as above described. Time, twenty minutes to the pound. Probable cost, lid. per pound.
Pork, Hand of.— The hand of pork is usually salted and boiled, and may be sent to table with greens and pease pudding in a separate dish. It should have lain in salt about four days. If it has lain longer than that, and is very salt, it is well to let it soak a short time before boiling. It should be put into cold water, skin uppermost, the liquid should be brought slowly to the point of boiling, skimmed carefully, and then simmered gently until the pork is done enough. Time, half an hour per pound from the time the water boils. Probable cost, 9d. per pound.
Pork, Hashed. — Cut a pound and a half of cold roast pork into neat slices. If any gi'avy
was left from the joint, it may be thickened with a teaspoonful of brown thickening, or with flour and butter flavoured with a little mushroom-ketchup or any other flavouring, and used for the hash. If this is not at hand, put the bones and trimmings from which the meat was cut into a saucepan with a sliced onion, a clove, a blade of mace, a little salt and pepper, and a pint of water. Stew gently for an hour or more, skim and strain the gravy, and flavour as above. Put in the slices of pork, and let them heat gently by the side of the fire for about twenty minutes. The gravy must not boil after the meat is added. Serve on a hot dish, garnish with toasted sippets, and send apple sauce to table in a tureen. The gravy may be made more savoury by gently frying the onions in butter before stewing them, and, if liked, sage and onion sauce may accompany the hash. Time, half an hour after the gravy is made. Probable cost, exclusive of the cold meat, 4d. Sufficient for three or four persons.
Pork Kidney, Stewed.— Pork kidneys may be fried as directed for mutton kidneys, or they may be served as follows : — Take off the skin, and cut two kidneys into slices a quarter of an inch thick. Season with pepper and salt, and sprinkle over them equal parts of parsley and finely-minced shallot. Fry in butter until they are lightly browned, stir a teaspoonful of flour amongst them, and shake them well in the pan. Add gradually a wineglassful of gravy, or even water, and half a wineglassful of light wine. Bring the sauce to the point of boiling. Take out the kidney. Mix a teaspoonful of chopped parsley with the sauce, let it boil two minutes longer, pour it over the kidney, and serve very hot. Time altogether, about a quarter of an hour. Probable cost, pork kidneys, 4d. to 8d. each. Sufficient for two persons.
Records on this page
Griskin of PorkStewed Pork Kidneys