[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.
_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.
[Illustration: BACON FOR LARDING, AND LARDING-NEEDLE.]
LARDING.