| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
German |
Pork, Vegetables, German |
4 |
Servings |
INGREDIENTS
| 500 |
g |
Pork (a generous lb) |
| 1 |
|
Onion |
| 2 |
|
Cloves garlic |
| 1/2 |
|
Yellow turnip [substitute: carrot] |
| 2 |
tb |
Lard |
| 2 |
tb |
Water |
| 300 |
g |
Raw potatoes (approx. 3/4 lb) |
| 3 |
|
Tart apples |
INSTRUCTIONS
From Probstried near Kempten
From grandmother's more thrifty times; rarely encountered today.
Brown the pork and then cook it to the point of where it is half done. Cut
into slices, add the diced potatoes as well as the peeled and diced apples,
and stew in its own juices. Add a little water whenever required.
This dish was considered a main course as it contains meat as well as side
dish items.
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 9/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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