640. ROAST GRISKIN OF PORK

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

For the griskin

lightly sprinkled with salt the day before dressing it for table
have a long iron skewer passed through it lengthwise
shake some flour over it with a dredger
sprinkle some chopped sage and onions upon it
sprinkle some chopped sage and onions upon it
pour some brown gravy under it

For the sage and onion sauce

chop a dozen sage-leaves
four onions
a pat of butter
pepper and salt
pepper and salt
half-a-pat of good brown gravy

Instructions (14)

Lightly sprinkle the griskin with salt the day before dressing it for table.
Pass a long iron skewer through it lengthwise and tie it on to a spit.
About an hour and a quarter before dinner put it to roast.
When the griskin has been down an hour, shake some flour over it with a dredger.
Afterwards sprinkle some chopped sage and onions upon it.
When the pork is done, dish it up.
Pour some brown gravy under it.
Send to table with two sauces—one containing apple, and sage and onion sauce.
To prepare the sage and onion sauce: chop a dozen sage-leaves and four onions.
After having boiled them two minutes in water, drain them.
Put them in a stew-pan with a pat of butter, pepper and salt.
Set these to simmer on a very slow fire for ten minutes.
Then add half-a-pat of good brown gravy.
Boil the whole together for five minutes, and serve.

Original Text

640. ROAST GRISKIN OF PORK.
This piece called griskin is that part of the pig which is cut from the side of a bacon-hog, being the lean from the neck and loin; this should be lightly sprinkled with salt the day before dressing it for table; it must then have a long iron skewer passed through it lengthwise, and tied on to a spit. About an hour and a quarter before dinner put it to roast, and when the griskin has been down an hour, shake some flour over it with a dredger, and afterwards sprinkle some chopped sage and onions upon it. When the pork is done, dish it up, pour some brown gravy under it, and send to table with two sauces—one containing apple, and sage and onion sauce, the latter to be prepared as follows: chop a dozen sage-leaves and four onions, and after having boiled them two minutes in water, drain, and put them in a stew-pan with a pat of butter, pepper and salt; set these to simmer on a very slow fire for ten minutes, and then add half-a-pat of good brown gravy, boil the whole together for five minutes, and serve.

Notes

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