I tried roasting a griskin of pork this week, recalling the simplicity of Mrs. Beeton's methods. I found the process delightfully straightforward, with the key being to baste and baste again, ensuring the meat remained moist and succulent. The sage was a pleasant surprise; it lent an earthy aroma that permeated the pork beautifully, a subtle touch that elevated the dish without overpowering it. This recipe is perfect for the weeknight cook who craves a touch of nostalgia. The griskin, being leaner than other cuts, cooks quickly and is forgiving to those who might underestimate the timing. I served it with a side of apple sauce, as suggested, and the tartness cut through the richness of the pork wonderfully. The gravy made from the drippings was the perfect finishing touch. Next time, I'll try a splash of port in the gravy.