4 Servings
2 lb lean pork, cut into 1
-1/2-inch cube, s
2 T 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
1 or 1 celery stalk
1 T salt
1 t caraway seeds
1/2 t pepper
1/4 c prepared horseradish
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.
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