945. GRISKIN, OR SPARE-RIB OF PORK, A LA SOUBISE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 60 min Total: 60 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (9)
  1. Trim a griskin of pork and lard it closely.
  2. Put it in a deep dish with sliced onion and carrot, parsley, a gill of salad oil, some slices of peeled lemon, and a little mignonette pepper.
  3. Allow the griskin to steep in this for several hours, or a whole day if possible.
  4. When about to dress the griskin, twist it round, run a stout iron skewer through, and fasten it upon the spit tightly with string.
  5. Cover the larding with buttered paper, and roast it before the fire for about an hour.
  6. As soon as a kind of vapour arises, and it sputters towards the fire, it is time to take it up.
  7. When the griskin is placed upon its dish, pour some Soubise sauce (No. 119) round it.
  8. Garnish with a border of potatoes fried in clarified butter.
  9. Glaze the griskin, and serve.
Original Text
945. GRISKIN, OR SPARE-RIB OF PORK, A LA SOUBISE. TRIM a griskin of pork and lard it closely, then put it in a deep dish with sliced onion and carrot, parsley, a gill of salad oil, some slices of peeled lemon, and a little mignonette pepper; allow the griskin to steep in this for several hours, or a whole day if possible. When about to do dress the griskin, twist it round, run a stout iron skewer through, and fasten it upon the spit tightly with string; cover the larding with buttered paper, and roast it before the fire for about an hour, as soon as a kind of vapour arises, and it sputters towards the fire, it is time to take it up. When the griskin is placed upon its dish, pour some Soubise sauce (No. 119) round it, garnish with a border of potatoes fried in clarified butter, glaze the griskin, and serve.
Notes
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