2 lbs Lean pork, cut into 1
-½-inch cubes
2 tbsp Butter or margarine
2 cup Water
1 cup Vinegar
1 med Onion, stuck with 3 cloves
1 med Carrot
1 small Celery root (knob celery)
-peeled
OR 1 celery stalk
1 tbsp Salt
1 tsp Caraway seeds
1/2 tsp Pepper
1/4 cup Prepared horseradish
Directions
Brown pork in hot butter on all sides in deep kettle.
Add water and all other ingredients except horseradish.
Simmer, covered, for 1 ½ hours, or until tender.
Transfer meat to hot platter; keep hot.
Force stock through sieve or puree in electric blender.