Cassell's dictionary of cookery

To salt the pork, supposing it to weigh 200 pounds, make a powder by mixing thirty pounds of common salt, quarter of a pound of powdered mixed spice, and two ounces of ground pepper. Rub each piece of pork with the powder. Put a layer of powder at the bottom of the saltingtub, pack in closely a layer of pork, and sprinkle the powdered salt and spice over it. Place on this another layer of pork, and repeat until the pan is full. Put salt thickly on the top, pour a pint of cold water over the whole to assist the salt in dissolving, and put on the wooden cover. The pork may remain in this pickle from four to six months, and should then be placed in a single layer on a wicker hurdle, and left to dry in a cool airy place until it is wanted. Bacon thus pickled is the only meat ever tasted by large numbers of Frenchmen. Pork, Dangers of Eating {see Pork, Trichinatous). Pork, Fresh, Stewed.— Cut a spare-rib or any fresh lean pork into chops. Fry these in a little fat until they are lightly browned. Take them up, drain them, put them into a clean stewpan, and pour over them as much boiling water as will cover them. Let the liquid boil once more, then draw it to the POR ( 605 ) FOR side, and simmer very gently until the chops arc done enough. Thicken the gravy with flour and butter, season with pepper and salt; boil a few minutes longer, and serve the pork on a hot dish with the gravy poured round it. Time, four minutes to fry the pork; three-quarters of an houi' to stew. Probable cost, lOd. per pound. Pork, Griskin of. — A. griskin of pork is a loin from a large pig with the bacon cut oft", and is unfortunately often sent to table dry and hard. In order to prevent this, put it into a stewpan with as much cold water as will cover it. Bring the water to the boil, take out the meat, remove the skin, and put it down to a clear fire. A short time before it is done enough, strew over it a teaspoonful of powdered sage mixed with an equal quantity of bread-crumbs, and a little salt and pepper. Baste liberally before the powder is strewn over the meat, but not afterwards. Send some apple sauce and gravy to table with it. If the skin is left on it will require longer roasting. Time, for a joint weighing seven pounds, an hour and a half. Probable cost, lid. per pound. Pork, G-riskin of (as Dressed in the South of Europe). — In the Southern Peninsula the griskin of pork is allowed to lie in claret flavoured with garhc for five or six days before it is dressed, being hung up to dry at intervals. At the end of that time it is roasted, and served with tomato sauce; or sweet herbs being sprinkled over it, it is wrapped in bay leaves, and stewed gently in the wine in which it was soaked, to which a slight flavouring of Seville orange-juice has been added. It forms a peculiar and piquant dish, much liked by those who have acquired a taste for preparations of the kind. Pork, Griskin of Roasted. — The