Title: Veprove S Krenem (Piquant Pork W/horsera
Categories: Meat
Yield: 4 Servings

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

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.

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