Harold's Pig & Roots

Directions

Place meat in a 5 to 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℉ (160℃). oven for 1 hour.

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.

When vegetables are done, place cabbage in a 10 to 12 inch frying pan with ½ inch water.

Bring water to boiling over high heat, cover, and simmer until cabbage is tender when pierced, about 10 minutes.

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 ⅓ cup water and bring to a second boil, stirring.

Pour into a small pitcher.