| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meat |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Lean pork; cut into 1-1/2" cubes |
| 2 |
tb |
Butter or margarine |
| 2 |
c |
Water |
| 1 |
c |
Vinegar |
| 1 |
md |
Onion; stuck with: |
| 3 |
|
Whole 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
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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