1 loin of pork
2 tbsp. salt
1 tbsp. pepper
1/2 tsp. nutmeg
1/2 tbsp. sage
1/2 tbsp. marjoram
1/4 c. bacon fat
3 cloves garlic, cut
1/2 c. chopped parsley
Bouquet garni
Claret wine to cover
2 c. beef stock
Flour

(1 sprig thyme, 1 large bay leaf, 2 sprigs green celery leaves, 1 inch horseradish root).

Rub pork well on all sides with the seasonings. Sear it in hot bacon fat containing cut cloves of garlic and chopped parsley. Put pork in baking pan. Add bouquet garni (put spices in cheesecloth and tie with heavy white thread). Cover with claret and bake at 375 degrees allowing 30-35 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 and bouquet garni; pour in beef stock. Brown some flour and mix with a little of the stock. Pour this roux into remaining stock and stir, heat to boiling. Continue cooking over low heat until thickened. Slice pork and serve with gravy.