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Pork, Griskin of, Roasted

The griskin is usually roasted. It should be put down to a clear fire, and basted constantly, and brown gravy and apple sauce should be sent to table with it. If liked, a tea-spoonful of powdered sage may be sprinkled over it a few minutes before it is dished. As this joint is liable to be hard and dry when served, many cooks are accustomed, before roasting it, to put it in a saucepan of cold water, place it on the fire, and bring the liquid to the point of boiling; then dry it well, flour it, and roast it as above described. Time, twenty minutes to the pound. Probable cost, 11d. per pound.