| 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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