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Pot Roast of Boar

1 Boar shoulder roast
Salted water to cover
2 c Water
3 c Apple cider
2 Onions, sliced
2 Carrots, sliced
1/2 c Sliced celery
1/2 ts Dry sage


Simmer meat in salted water to cover for 1 1/2 hours. Drain and return to kettle with remaining ingredients. Cover and simmer until tender. Slice meat and arrange on hot platter to keep warm. Make gravy from cooking liquid. Serve with buttered noodles.


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