5 lb. boned pork loin or Boston shoulder roast
2 tbsp. butter
2 onions, sliced
2 carrots, sliced
2 or 3 sprigs parsley
1 bay leaf
1 sprig thyme
1 sprig basil
1 garlic clove
3/4 c. vinegar
2 c. boiling water
Salt and pepper
2 whole cloves
Grated nutmeg

SHALLOT AND WINE SAUCE:

2 shallots, chopped
1/2 c. dry white wine
2 tbsp. flour
2 tbsp. butter
1 garlic clove, chopped
1 sprig parsley
3/4 c. beef stock
Salt and pepper
Grated nutmeg
1 sprig thyme
1 whole clove
1/2 bay leaf
1 tbsp. capers, rinsed and drained well

In the butter, gently saute the onions, carrots, parsley, bay leaf, thyme, basil and garlic. Moisten with the vinegar and boiling water; add a little salt and pepper with the cloves and nutmeg. Cover and simmer for one hour. Strain the marinade. When the marinade has cooled completely, put in the pork and marinate it in the refrigerator for 24 hours.

Take the pork out of the marinade and drain it, saving the marinade. Wipe the pork dry; roll and tie it. Put the pork in a roasting pan with a few spoonfuls of water and roast for about 2 1/2 hours at 350 degrees F. (180 degrees C.), turning and basting occasionally.

Meanwhile, make the sauce. Brown the flour in the butter, add the shallots, garlic and parsley and cook for a few minutes. Add the white wine, the stock and 1 1/4 cups of the marinade. Add some salt and pepper, the nutmeg, thyme, clove and bay leaf. Simmer very gently for 45 minutes, uncovered, skimming occasionally.

When the meat is cooked, pour the fat out of the roasting pan. Deglaze the pan with a little water and pour the juice into the sauce. Strain the sauce into a warmed gravy bowl containing the capers.