Griskin of Pork
From The spirit of cookery, 1895
Griskin is the lean part cut from the side of the bacon hog.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 297. The excerpt below is the record exactly as published.
some sage and onion, and well done, and to be accompanied with apple sauce. The Griskin of Pork
Cook this with the app: pantry check, scaling, and the assistant.