Note.—The liquor in which a leg of pork has been boiled, makes excellent pea-soup.
ANTIQUITY OF THE HOG.—The hog has survived changes which have swept multitudes of pachydermatous animals from the surface of our earth. It still presents the same characteristics, both physical and moral, which the earliest writers, whether sacred or profane, have faithfully delineated. Although the domestic has been more or less modified by long culture, yet the wild species remains unaltered, insomuch that the fossil relics may be identified with the bones of their existing descendants.
ROAST GRISKIN OF PORK.
827. INGREDIENTS.—Pork; a little powdered sage.
[Illustration: SPARE-RIB OF PORK.]
[Illustration: GRISKIN OF PORK.]
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.