Harold's Pig And Roots

Ingredients

1 boned pork shoulder
1 tb sage
3 tb lemon juice
1 1/4 lb carrots
1 lb russet potatoes
1 lb turnips
1 lb parsnips
1 hd grn cabbage
1 1/2 tb cornstarch
7/8 c water
2 onion
2 carrots
1 qt water
2 celery stalks
1/2 ts thyme leaves
6 quart ovenproof on high hea turn often until meat is well browned all over
12 frying
1/2 water
3/8 cup water
15 with onions
1/2 cup water to
1 quart water

Instructions

a bowl. Discard bones and vegetables. If stock is made ahead, cool, cover, and chill up to 2 days. Skim or lift off fat and discard.