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PORK, GRISKIN OF (as dressed in the South of Europe)

In Spain and Italy the griskin of pork is allowed to lie in claret flavoured with garlic for five or six days before it is dressed, being hung up to dry at intervals. At the end of that time it is roasted, and served with tomato sauce; or, sweet herbs being sprinkled over it, it is wrapped in bay-leaves, and stewed gently in the wine in which it was soaked, to which a slight flavouring of Seville orange-juice has been added. It forms a peculiar and piquant dish, much liked by those who have acquired a taste for preparations of the kind.