Griskin of Pork

Ingredients

• a griskin of pork
• as much cold water as will cover it
• a tea-spoonful of powdered sage
• an equal quantity of bread-crumbs
• salt
• pepper

Method

1. 1

   Boil the griskin in water, remove the skin, and roast it.

2. 2

   Before it's done, sprinkle with sage, bread-crumbs, salt, and pepper.

3. 3

   Serve with apple sauce and gravy.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1280. The excerpt below is the record exactly as published.

. griskin of pork is a loin from a large pig with the bacon cut oft", and is unfortimately often sent to table dry and hard. In order to prevent this, put it into a stewpan with as much cold water as will cover it. Bring the water to the boil, take out the meat, remove the skin, and put it down to a clear fire. A short time before it is done enough, strew over it a tea-spoonful of pow- dered sage mixed with an equal quantity of bread-crumbs, and a Httle salt and pepper. Baste UberaUy before the powder is strewn over the meat, but not afterwards. Send some apple sauce and gravy to table with it. If the skin is left on it will require longer roasting. Time, for a joint weighing seven poimds, an hour and a half. Probable cost, lid. per pound. Pork, G-riskin of (as Dressed in the South of Eui'ope). — In the Southern Penin- sula the griskin of pork is allowed to lie in claret flavoured with garhc for five or six days before it is di-essed, being hung up to dry at intervals. At the end of that time it is roasted, and served with tomato sauce; or sweet herbs being sprinkled over it, it is wrapped in bay leaves, and stewed gently in the -svine in which it was soaked, to which a slight flavouring of Seville orange-juice has been added. It forms a peculiar and piquant dish, much liked by those who have acquired a taste for prepara- tions of the kind. Pork, Griskin of Roasted. — The 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

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