griskin
(ˈgrɪskɪn)
Also 8 grisking.
[? f. gris, grice a pig + -kin.]
The lean part of the loin of a bacon pig. † Also formerly, the corresponding part of beef.
| a 1700 B. E. Dict. Cant. Crew, Griskins, steaks off the Rump of Beef; also Pork-bones with some tho' not much Flesh on them. 1727 Swift Circumcis. E. Curll Wks. 1755 III. i. 165 To convince them of his christianity he called for a pork grisking. 1733 ― Corr. Wks. 1841 II. 717, I have a good deal of company to sup at my house upon beef griskins. 1747 H. Glasse Cookery i. 4 The best Way to dress Pork Griskins is to roast them. 1761 Murphy Citizen i. ii, Then he rocked the cradle, hush ho! hush ho!—then he twisted the griskin. 1820 Lamb Elia Ser. i. Christ's Hosp., His hot plate of roast veal, or the more tempting griskin. 1880 Jefferies Gt. Estate ix. 199 He called at the butcher's..and..got a little bit of griskin, or a chop. |
| transf. 1713 Steele Englishman No. 40. 262 So many Drops of such a one's Milk, with a Griskin of St. Lawrence. |
¶ in griskins: torn to rags.
| 1830 Carleton Traits Irish Peas. (1843) I. 247 My feet by this time were absolutely in griskins. |