MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: HAROLD'S PIG AND ROOTS
  Categories: Main dish, Meats, Vegetables
       Yield: 6 servings
  
       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
 
 MMMMM----------------------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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