*  Exported from  MasterCook  *

                GEKOCHTES SCHWEINEFLEISCH - KESSELFLEISCH

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/3   kg           Pork that has been hung at
                        -least 8 days (not
                        Quite 3 lbs)
   1                    Yellow turnip [substitute:
                        -carrot]
     1/4                Celeriac bulb
   1                    Parsnip
   1                    Leek
   2                    Onions studded with 4 cloves
  15                    Peppercorns
   1       tb           Coriander
   1                    Bay leaf
   6                    Juniper berries
                        Salt and pepper to taste
   1       d            Sugar
                        Vinegar (to taste) (1/8 -
                        -1/4 cup)

  Best suited for pork legs, ribs, trotters, or pork
  belly.
  
  In a saucepan, combine the water with the rinsed and
  chopped herbs and spices and bring to a boil.  Add the
  meat, making sure that it is (barely) covered by the
  liquid, and cook for 2 to 2 1/2 hours, until tender.
  Serve hot, with all the seasonings.
  
  May be served with potatoes.
  
  Serves 4.
  
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and
  Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
  1976. (Translation/Conversion: Karin Brewer) Posted
  by:  Karin Brewer, Cooking Echo, 9/92
 


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