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]