The Best of Shaker Cooking/Amy Bess Miller and Persis Fuller 1993

Roast of Pork
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8


INGREDIENTS:
5 or 6 pounds loin of pork juice 1/2 lemon 1 teaspoon ground ginger
1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon flour
small peeled portatoes 3 tablespoons flour



1 Trim off some of the fat, for too much fat spoils the flavor of any meat and makes pork indigestible. Place roast in baking pan and pour the lemon juice over it. Dust with ginger; sprinkle with salt and pepper, and dredge with flour. Bake in a moderate 350 F. oven for 3 to 3-1/2 hours. For the last half hour, surround with small peeled potatoes. These will absorb some of the fat. Make a brown gravy from pan leavings.
2 Remove enough pan gravy to make 2 cups (otherwise augment with hot beef boullion). Mix 3 tablespoons flour with 1/2 cup pan juice and beat to make smooth. Heat gravy in saucepan and gradually add flour, stirring to keep smooth. Add salt and pepper to taste.
3 The Shakers thought ginger aided digestion, and it was added often to pork and other hearty dishes.

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