Here's a rich, cold-weather feast well worth a bit of extra trouble.
Saute the onion and celery in the butter until slightly transparent.
Meanwhile, in a large mixing bowl, combine the chopped apple, the sausage, raisins,
Add the moistened bread crumbs, the onion-celery mixture, and combine well.
Presoak a clay pot, top and bottom, in water for 15 minutes.
Fill the cavity of the pork roast with the stuffing and sew up the ends with unwaxed dental floss.
Rub the outside of the roast with a mixture of
Place the covered pot in a cold oven.
Set the temperature at 480 degrees.
Cook for about 2 hours, or until the thermometer is almost up to done.
Remove the pot from the oven and pour off the liquid into a saucepan. Skim or siphon the surface fat from the liquid, heat, and thicken with the arrowroot.
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