Roast Griskin of Pork
6 personsIngredients
Directions
Roast
Place the pork on a bright fire and flour it.
Ten minutes before removing, sprinkle powdered sage over the pork.
Gravy and serve
Make a small gravy in the dripping pan, then strain it over the meat.
Serve with apple sauce.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Pork (in the method)
- The main meat, which firms and browns on its surface as it roasts.
- Flour (in the method)
- Helps the surface brown and gives the drippings body for the gravy.
- Sage (in the method)
- Adds an herbal aroma to the outside of the meat.
- Apple sauce (in the method)
- Its acidity and sweetness balance the rich pork fat.
The step that matters
Sprinkling the sage. Powdered sage can scorch and turn bitter if exposed to direct heat for too long. Adding it near the end keeps its aroma fresh and its flavor clean.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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