ROAST GRISKIN OF PORK

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
5.0 – 6.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (5)
  1. As this joint frequently comes to table hard and dry, particular care should be taken that it is well basted.
  2. Put it down to a bright fire, and flour it.
  3. About 10 minutes before taking it up, sprinkle over some powdered sage.
  4. Make a little gravy in the dripping-pan, strain it over the meat, and serve with a tureen of apple sauce.
  5. This joint will be done in far less time than when the skin is left on, consequently, should have the greatest attention that it be not dried up.
Original Text
ROAST GRISKIN OF PORK. 827. INGREDIENTS.—Pork; a little powdered sage. [Illustration: SPARE-RIB OF PORK.] [Illustration: GRISKIN OF PORK.] Mode.—As this joint frequently comes to table hard and dry, particular care should be taken that it is well basted. Put it down to a bright fire, and flour it. About 10 minutes before taking it up, sprinkle over some powdered sage; make a little gravy in the dripping-pan, strain it over the meat, and serve with a tureen of apple sauce. This joint will be done in far less time than when the skin is left on, consequently, should have the greatest attention that it be not dried up. Time.—Griskin of pork weighing 6 lbs., 1-1/2 hour. Average cost, 7d. per lb. Sufficient for 5 or 6 persons. Seasonable from September to March. Note.—A spare-rib of pork is roasted in the same manner as above, and would take 1-1/2 hour for one weighing about 6 lbs. [Illustration: BACON FOR LARDING, AND LARDING-NEEDLE.]
Notes
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