Veprove S Krenem (piquant Pork W/horsera
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Meat | 4 | Servings | |
INGREDIENTS
| 2 | lb | Lean pork, cut into 1-1/2" |
| cubes | ||
| 2 | T | Butter or margarine |
| 2 | c | Water |
| 1 | c | Vinegar |
| 1 | Onion, stuck with: | |
| 3 | Whole cloves | |
| 1 | Carrot | |
| 1 | Celery root, knob | |
| celery peeled -or- | ||
| 1 | Celery stalk | |
| 1 | T | Salt |
| 1 | t | Caraway seeds |
| 1/2 | t | Pepper |
| 1/4 | c | Prepared horseradish |
INSTRUCTIONS
From: gemini@synapse.net (Georgette & Dave Burnside) Date: Wed, 07 Feb 1996 04:06:07 GMT From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery - Vol. 4] 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. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 505
Calories From Fat: 306
Total Fat: 34.1g
Cholesterol: 141.5mg
Sodium: 2028.4mg
Potassium: 908.2mg
Carbohydrates: 4.8g
Fiber: 1.7g
Sugar: 2.3g
Protein: 40.2g