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Pork, Roast Griskin of

INGRE- DIENTS. - Pork; a little powdered sage.

AVERAGE COST, 8d. per lb.

As this joint frequently comes to table hard and dry, particular care should be GRISKIN OF PORK. 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 Cut the cutlets from a loin, or fore-loin of pork; trim them the same as mutton be not dried up. PORK, HASHED.

TIME. Griskin of pork weighing 6 lbs., 1½ hour.

SEASONABLE from September to March.

SPARE RIB OF PORK.

Note. A spare-rib of pork is roasted in the same manner as above, and would take 1 hour for one weighing about 6 lbs.