| Pork with Horseradish
3 pounds of boneless pork, cut into 2 inch squares
1 cup of vinegar
10 peppercorns
1 carrot, sliced
1 celery root, peeled and cut julienne
1 small onion, grated
2 teaspoons of salt
1/4 teaspoon of caraway seeds
4 tablespoons of grated horseradish |
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Put meat in a 2 1/2 - 3 quart casserole with vinegar, peppercorns, carrot, celery root, onion, salt, and caraway seeds. Cover with boiling water. Cook, covered until tender (1 1/2 - 2 hours). Strain stock and return to casserole. Sprinkle horseradish over.
Serves 6 - 8 |
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