Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Boned pork shoulder
1 tb Minced fresh sage
3 tb Lemon juice
1 1/4 lb Carrots,peeled/cut into 2"
1 lb Russet potatoes,peel/quarter
1 lb Turnips,peeled and quartered
1 lb Parsnips,peeled quartered
1 Lg hd grn cabbage,core/quart
1 1/2 tb Cornstarch
1/3 c Water
Salt
Pepper

----------------------RICH PORK STOCK---------------------------
Pork bones
2 Large onion,chopped
2 Large carrots,cut in pieces
1/2 c Water
1 qt Water
2 Celery stalks,cut in pieces
1/2 ts 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 5-6
quart ovenproof pan on medium-high 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 10-12" 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, 40-50 minutes. 2. Add 1/2 cup water to
pan; stir vigorously to free browned bits. Scrape mixture into a 5-6
quart pan. Add 1 quart water, celery, and thyme. Bring to a boil over
high heat, then cover and simmer for 1 1/2 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.

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