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
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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