Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Lean pork, cut into 1 1 sm Celery root (knob celery),
-1/2-inch cubes -peeled,
2 tb Butter or margarine OR 1 celery stalk
2 c Water 1 tb Salt
1 c Vinegar 1 ts Caraway seeds
1 md Onion, stuck with 3 cloves 1/2 ts Pepper
1 md Carrot 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]

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