Cut garlic into small slices, insert in gashes in roast, season with
black pepper and salt if desired. Lard or tie with bacon or fat pork (adjust salt if you are using bacon). Roast uncovered
at 325 degrees Fahrenheit for 35 to 45 minutes per pound, with just enough beef bouillon or red wine to cover the
bottom of the roasting pan. Baste frequently with the pan juices, adding more liquid if necessary
Make gravy of the pan juices, thickening with roux as necessary.
Serve with noodles and currant or wild blueberry jelly, or make the gravy with the currant jelly added to it.
