5 or 6 lbs roast of pork
juice of 1/2 lemon
1/8 t ground ginger
1 t flour
1 t salt
dash of pepper Trim off some of the fat, for much fat spoils the flavor of any meat and makes pork
indigestible. Place roast in baking pan and pour over it the lemon juice. Dust with ginger; sprinkle with salt and pepper and dredge with flour. Bake in a slow (250 degrees) for 3 hours. Last half hour surround roast
with small peeled potatoes. These will absorb some of the fat. Make a brown gravy from the pan leavings. Serves 8. |
