| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Pork, Ethnic |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Lean pork, cut into 1 1/2-inch cubes |
| 2 |
tb |
Butter or margarine |
| 2 |
c |
Water |
| 1 |
c |
Vinegar |
| 1 |
md |
Onion, stuck with 3 cloves |
| 1 |
md |
Carrot |
| 1 |
sm |
Celery root (knob celery), peeled, |
|
|
OR 1 celery stalk |
| 1 |
tb |
Salt |
| 1 |
ts |
Caraway seeds |
| 1/2 |
ts |
Pepper |
| 1/4 |
c |
Prepared horseradish |
INSTRUCTIONS
Brown pork in hot butter on all sides in deep kettle. Add water and all
other ingredients except horseradish. Simmer, covered, for 1 1/2 hours, or
until tender. Transfer meat to hot platter; keep hot. Force stock through
sieve or puree in electric blender. Pour stock over meat. Top with
horseradish. Serve with boiled potatoes.
Makes 4 to 6 servings.
From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery - Vol. 4]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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