*  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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