Recipe - Harolds Pig And Roots

1 Boned pork shoulder
1 tablespoon Minced fresh sage
3 tablespoon Lemon juice
1 One fourth pound Carrots,peeled/cut into 2"
1 pound Russet potatoes,peel/quarter
1 pound Turnips,peeled and quartered
1 pound Parsnips,peeled & quartered
1 Lg hd grn cabbage,core/quart
1 One half tablespoon Cornstarch
1/3 cup Water
Salt
Pepper

RICH PORK STOCK
Pork bones
2 Large onion,chopped
2 Large carrots,cut in pieces
One half cup Water
1 qt Water
2 Celery stalks,cut in pieces
One half teaspoon Dried thyme leaves

1. Have your market trim pork of fat, then bone, roll, and tie the meat,
saving the bones (or do this yourself).
2. Place meat in a 56 quart ovenproof pan on mediumhigh heat. Turn often
until meat is well browned all over, about 10 minutes. Add stock, sage, and
lemon juice; stir to scrape browned bits from pan. Cover very tightly and
bake in a 325'F. oven for 1 hour.
3. Add carrots and potatoes to meat. Cover and bake until vegetables are
barely tender when pierced, about 20 minutes. Add turnips and parsnips;
cover and bake until all vegetables are tender when pierced, about 40
minutes longer.
4. When vegetables are done, place cabbage in a 1012" frying pan with 1/2"
water. Bring water to boiling over high heat, cover, and simmer until
cabbage is tender when pierced, about 10 minutes.
5. Transfer meat and vegetables to a large platter; keep warm. Skim fat
from pan juices; bring juices to a boil over high heat. Add cornstar mixed
with 1/3 cup water and bring to a second boil, stirring. Pour into a small
pitcher. Slice meat and serve with vegetables; add gravy and salt and
pepper to taste.

*** RICH PORK STOCK ***
1. Place reserved pork bones in a 10x15" pan with onions and carrots. Roast
in a 450'F. oven, mixing occasionally, until bones are well browned, 4050
minutes.
2. Add One half cup water to pan; stir vigorously to free browned bits. Scrape
mixture into a 56 quart pan. Add 1 quart water, celery, and thyme. Bring
to a boil over high heat, then cover and simmer for 1 One half hours.
3. Uncover pan and boil over high heat until liquid is reduced to 2 1/2
cups, about 10 minutes. Pour mixture through a fine strainer into a bowl.
Discard bones and vegetables. If stock is made ahead, cool, cover, and
chill up to 2 days. Skim or lift off fat and discard.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini