Title: Veprove S Krenem (Piquant Pork with Horseradi
Categories: Pork, Ethnic
Yield: 4 Servings

2 lb Lean pork, cut into 1
-1/2-inch cubes
2 tb 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,
OR 1 celery stalk
1 tb Salt
1 ts Caraway seeds
1/2 ts 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.

From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery - Vol. 4]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini