Ingredients: 1 pork shoulder arm picnic or pork loin roast, boneless (3 pounds) 2 tablespoons butter or lard 2 tomatoes, peeled and cored 1 celery root 1 parsley root 1 onion, sliced 2 sprigs parsley 2 tablespoons spices to taste: allspice, caraway seed, whole cloves, juniper berries, dried marjoram leaves, peppercorns (tie in cheesecloth) 1/4 cup water 1/2 cup bouillon or meat broth 1/2 cup Madeira, Marsala, or sherry Directions:1. Rub meat with salt and pepper. Let stand 1 hour. 2. Brown meat in butter in a large, heavy skillet. Add vegetables, parsley, spice bag, and water. Cover tightly. Cook over medium heat 1 1/2 hour; stirring as necessary and turning meat occasionally. 3. Sprinkle a small amount of flour over top of meat. Pour bouillon and wine over meat. Simmer 15 minutes. 4. Slice and arrange meat on a warm platter. Strain sauce and pour over meat. |