| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Bavarian | Meat | 4 | Servings |
INGREDIENTS
| 2 | lb | Pork shoulder roast with skin |
| Salt & pepper to taste | ||
| 1 | Onion; sliced | |
| 1 | tb | Flour |
| 1 | Carrot; sliced | |
| Cloves | ||
| 1 | c | Water |
INSTRUCTIONS
Score skin on roast in 1/2-inch squares; salt & pepper to taste. Place cloves in cuts of skin. Cover with onions & carrots. Place in pan with water; bake in 325 oven for 2 hours or until skin is crisp. Shake flour, salt & pepper & mix with a little water. Stir into pan liquid to make gravy & serve with German country-style potato salad (see index for recipe). FRAU KURT (GERDA) MAYR From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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