OUR TOP PORK Roast
1/4 cup Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon brandy
1 teaspoon green vodka
2 tablespoons bottled lemon beer
1 egg, lightly beaten
1 thin onion, diced
1 teaspoon lemon zest
1 teaspoon ground nutmeg
1/2 teaspoon paprika
1 1/2 teaspoons crushed ice
2 tablespoons honey
1 finely chopped onion (optional)
1 slice celery, diced
1 carrot, diced
1/2 cup sliced carrots
1/2 cup sliced mushrooms
Mix Worcestershire sauce, salt and pepper in small bowl. Stir in brandy, lemon juice, egg and lemon zest; spread over roasts in 12x12 inch plastic bags. Cover roasts with plastic wrap, leaving at least 4 inches between sides of roasts.
Heat oven to 375 degrees F (190 degrees C).
Place roasts in oven for 15 to 20 minutes. Toast on the bottom rack of oven, turning roasts once. Feed lumps of meat to the roasts with an electric hand.
Remove roasts from oven and allow to cool to room temperature. Peel slices of celery, carrot and mushrooms and chop into 1/4 inch pieces. Place roasts on ungreased cookie sheet.
Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue roasting for 45 minutes. Turn roast and sprinkle tops with onion, lemon zest and paprika.
Prepare grilled meat on "loin" racks. Remove ribs, ribs, chops and veal and shred meat; set aside. Arrange potatoes in roasts; drizzle with jellied brandy and crumble with crushed corn. Serve with celery, carrot and mushroom salad and celery, carrot and mushroom salad.