| 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. |
| 3 | Turn often until meat is well browned all over, about 10 minutes. |
| 4 | Add stock, sage, and lemon juice; stir to scrape browned bits from pan. |
| 5 | Cover very tightly and bake in a 325°F. |
| 6 | Oven for 1 hour. |
| 7 | Add carrots and potatoes to meat. |
| 8 | Cover and bake until vegetables are barely tender when pierced, about 20 minutes. |
| 9 | Add turnips and parsnips; cover and bake until all vegetables are tender when pierced, about 40 minutes longer. |
| 10 | When vegetables are done, place cabbage in a 10-12" frying pan with ? water. |
| 11 | Bring water to boiling over high heat, cover, and simmer until cabbage is tender when pierced, about 10 minutes. |
| 12 | Transfer meat and vegetables to a large platter; keep warm. |
| 13 | Skim fat from pan juices; bring juices to a boil over high heat. |
| 14 | Add cornstar mixed with 1/3 cup water and bring to a second boil, stirring. |
| 15 | Pour into a small pitcher. |
| 16 | Slice meat and serve with vegetables; add gravy and salt and pepper to taste. |
| 17 | *** rich pork stock *** Place reserved pork bones in a 10x15" pan with onions and carrots. |
| 18 | Roast in a 450°F. |
| 19 | Oven, mixing occasionally, until bones are well browned, 40-50 minutes. |
| 20 | Add ?cup water to pan; stir vigorously to free browned bits. |
| 21 | Scrape mixture into a 5-6 quart pan. |
| 22 | Add 1 quart water, celery, and thyme. |
| 23 | Bring to a boil over high heat, then cover and simmer for 1 ?hours. |
| 24 | Uncover pan and boil over high heat until liquid is reduced to 2 ?cups, about 10 minutes. |
| 25 | Pour mixture through a fine strainer into a bowl. |
| 26 | Discard bones and vegetables. |
| 27 | If stock is made ahead, cool, cover, and chill up to 2 days. skim or lift off fat and discard |
