Cookbook:Pork and Carrots in Sauce

Ingredients

 * 5 lbs pork
 * 2 tsp salt
 * 2 tsp sugar
 * A touch of rosemary
 * Sage
 * About 1 dozen bay leaves
 * Dried orange peels (optional)
 * ½ lb carrots
 * Oil (any kind is fine, but corn oil works best)
 * Fat
 * Flour
 * ½ onion, chopped

Preparing the meat

 * 1) Cube the meat. The more finely you cube the meat, the more deeply the spices will penetrate the mixture. However, it should not be ground.
 * 2) Mix the meat with salt, sugar, rosemary, sage, bay leaves, and orange peel.
 * 3) Begin to boil the carrots.
 * 4) When the carrots are nearly done, fry the meat, but be careful so that it does not brown. It needs only be just cooked.

Preparing the sauce

 * 1) Heat the fat in a frying pan. When hot, add the flour, and stir constantly until a nice brown.
 * 2) Add the chopped onion, and continue to stir for a few minutes; then stir for about 5 minutes, or until the liquid is mostly evaporated.
 * 3) Add one third of the liquid, and stir until smooth and free from lumps.
 * 4) Add the rest of the liquid, and let boil slowly for 10 minutes; then strain and serve.

Finishing it off

 * 1) Add the meat and the carrots to the sauce. Add extra flavouring as necessary. Do not let the dish sit unrefrigerated for extended periods of time.

Notes, tips, and variations

 * Note that not all the spices are necessary, but each adds to the dish's distinctive flavour.