A great pasta dish for any occasion:
Lard the meat (it’s best to let the butcher make it on the spot) and season with salt, fry in hot fat with finely chopped root vegetables. Add a little bit of soup. Add thyme, bay leaf, lemon peel and juice, cover and simmer until tender. Remove the meat. Stir flour with cream until smooth, cook in juice and strain. Cut roast into slices, baste with sauce and sprinkle with capers and chopped parsley. If necessary, season a little more with salt and season with pepper.
Serve with pasta and cranberries.
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