1 loin of pork for roasting
1/4 c. bacon fat
3 cloves garlic, cut
1/2 c. parsley, chopped
Bouquet Garni (1 lg. bay leaf, 1 sprig thyme, 2 sprigs green celery leaves, 1" horseradish root)
Claret wine to cover
2 c. beef stock

SEASONINGS:

2 tbsp. salt
1 tbsp. pepper
1 tsp. nutmeg
1/2 tsp. sage
1/2 tsp. marjoram

Rub pork well on all sides with the seasonings. Sear it in the hot bacon fat containing cut cloves of garlic and chopped parsley. Put pork in baking pan. Add bouquet garni tied up with heavy white thread. Cover with claret and bake at 375 degrees, allowing 30 to 35 minutes per pound. Turn the meat once in a while as it roasts. When the pork is done, the wine will have evaporated. Remove meat; pour in beef stock. Brown some flour and mix with a little stock. Pour this roux into remaining stock and, stirring, heat to boiling. Season to taste.