MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
      Title: German Roast Pork
 Categories: German, Pork, Wine
      Yield: 8 Servings
 
      5 lb Roast pork; leg or shoulder
      1 cl Garlic; cut in half
           Salt and pepper
           Caraway seeds
      4    Onions; sliced
      2    Carrots; sliced
    1/2 c  ;water
           White wine; light beer or
           -stock for basting
      2 tb Flour; mixed in a little
           -cold water
      1 c  Sour cream
 
  preheat oven to 350. The rind should remain on the pork. Rub meat with
  garlic; sprinkle with salt, pepper and caraway seeds. Arrange a bed of
  onions and carrots on the bottom of an open roasting pan. Lay meat on
  the vegetables, skin side down, add water to the pan, and roast 1 1/2
  hrs basting with pan jices and adding liquids if needed. after 1 /12
  hrs, turn the meat, score the rind in diamond shapes and roasr
  another 1 1/2 hrs with basting.
  
  Remove the finished meat to a platter, strain the meat juicesand skim
  off the excess fat. Add more wine, beer or stock, thicken with flour,
  bring to a boil and simmer 3-4 minuntil thickened and smooth. stir in
  sour cream and heat without boiling. Season to taste.
  
  Variation; Use sweet cream flavored with red currant jelly.
  
  From: The German Cookbook by Mimi Sheraton, 1965 Posted by: Jim Weller
 
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