Roast Griskin of Pork is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of a loin of pork that's dusted with flour, oven roasted, dusted with sage and served with apple sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Roast Griskin of Pork.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
ROAST GRISKIN OF PORK.
827. INGREDIENTS.—Pork; a little powdered sage.
Mode.—As this joint frequently comes to table hard and dry, particular care should be 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 be not dried up.
Time.—Griskin of pork weighing 6 lbs., 1–1/2 hour.
Average cost, 7d. per lb. Sufficient for 5 or 6 persons.
Seasonable from September to March.
Note.—A spare-rib of pork is roasted in the same manner as above, and would take 1–1/2 hour for one weighing about 6 lbs.
Modern Redaction
Ingredients:
1 griskin (the lean part of a loin) or spare-rib rack of pork (about 3kg)
dried sage, powdered
plain flour apple sauce, to accompany
Method:
Dust the joint with flour, place on a rack in a roasting tin then transfer to an oven pre-heated to 220°C and roast for 30 minutes then reduce the oven temperature to 160°C and roast for 50 minutes per kg, basting the meat frequently with the pan juices, to prevent it from drying.
About 10 minutes before the meat is due to be removed from the oven, sprinkle with dried sage. When done, remove the meat from the pan and set aside, covered with foil, to rest for 20 minutes.
Strain the pan juices into a saucepan, stir in 2 tbsp flour until smooth then whisk in water until you have your desired consistency. Bring to a boil then arrange the meat on a serving dish, strain over some of the gravy and accompany with the remaining gravy and apple sauce.
