3 1/2 lb. roast pork
Salt
White pepper from the mill
8 oz. carrots
4 oz. celery
4 shallots
1 clove garlic
4 leaves sage
8 juniper berries
6 allspice seeds
1 tbsp. tomato paste

Place the roast with wine and water in a casserole in the oven until rind in taut. Take the meat out and slit the rind with a sharp knife. season with salt and pepper. Roast at 350-360 degrees.

Cut the carrots, celery, and shallots in approximately 1/2 inch cubes. Add these and the seasonings to the meat after it has roasted about 1 hour. Baste the roast frequently.

When the roast is done, skim off the fat from the roasted vegetable and add the tomato paste. Top with water. Boil down the juice, strain and reduce to the required spiciness and consistency.