Ingredients
- 1 onion
- 1 carrot
- 1 celery root
- 1 celery stalk
- 2 lb pork (lean)
- 2 c water
- 1 c vinegar
- 1/4 c prepared horseradish
- 2 tb butter
- 1 tb salt
- 1 ts caraway seeds
- 1/2 ts pepper
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.
