The spring, or hand of pork, if very young, roasted like a pig
↝ Wheat, hard red spring
[Cereal Grains and Pasta]
For boiling a spring or hand of pork
otherwise it is better boiled.
↝ Wheat, hard red spring
[Cereal Grains and Pasta]
For basting a sparerib
The sparerib should be basted with a little bit of butter
↝ Butter, stick, unsalted
[Dairy and Egg Products]
a very little dust of flour
↝ Flour, 00
[Cereal Grains and Pasta]
some sage shred small
↝ Spices, sage, ground
[Spices and Herbs]
For roasting pork griskins
The best way to dress pork griskins is to roast them, baste them with a little butter and crumbs of bread, sage, and a little pepper and salt.
↝ Pork, cured, salt pork, raw
[Pork Products]
a little butter
↝ Butter, stick, unsalted
[Dairy and Egg Products]
mustard
↝ Mustard greens, raw
[Vegetables and Vegetable Products]
Instructions (16)
General Pork Roasting
Pork must be well done, or it is apt to surfeit.
When you roast a loin, take a sharp penknife and cut the skin across to make the crackling rise the better.
The chine you must not cut at all.
Roasting a Leg of Pork
Parboil the leg first, then skin it and roast it.
Baste it with butter while roasting.
Throughout the roasting process, throw over the pork: finely shredded sage, a little pepper and salt, a little nutmeg, and a few bread crumbs.
Have a little drawn gravy to put in the dish with the brains that drop from it.
Mock Goose (Stuffed Knuckle of Pork)
Stuff the knuckle with onion and sage, both shredded small, with a little pepper and salt.
Serve with gravy and apple sauce.
Spring or Hand of Pork
If very young, roast it like a pig.
Otherwise, it is better boiled.
Sparerib
Baste the sparerib with a little butter, a very little dust of flour, and some finely shredded sage.
No sauce is typically made for a sparerib.
Pork Griskins
Roast the griskins.
Baste them with a little butter, bread crumbs, sage, and a little pepper and salt.
Mustard is the usual accompaniment.
Original Text
Pork must be well done, or it is apt to surfeit. When you roast a loin, take a sharp penknife and cut the skin across to make the crackling rise the better. The chine you must not cut at all. The best way to roast a leg, is first to parboil it, then skin it and roast it; baste it with butter, then take a little sage shred fine, a little pepper and salt, a little nutmeg, and a few crumbs of bread; throw these over it all the time it is roasting, then have a little drawn gravy to put in the dish with the brains that drop from it. Some love the knuckle stuffed with onion and sage shred small, with a little pepper and salt, gravy and apple sauce to it. This they call a mock goose. The spring, or hand of pork, if very young, roasted like a pig, eats very well, otherwise it is better boiled. The sparerib should be basted with a little bit of butter, a very little dust of flour, and some sage shred small: but we never make any sauce for a spare-rib please. The best way to dress pork griskins is to roast them, baste them with a little butter and crumbs of bread, sage, and a little pepper and salt. Few eat any thing with these but mustard.