Recipe - Gekochtes Schweinefleisch - Kesselfleisch

1 1/3 kg Pork that has been hung at
least 8 days (not
Quite 3 lbs)
1 Yellow turnip [substitute:
carrot]
One fourth Celeriac bulb
1 Parsnip
1 Leek
2 Onions studded with 4 cloves
15 Peppercorns
1 tablespoon Coriander
1 Bay leaf
6 Juniper berries
Salt and pepper to taste
1 ds Sugar
Vinegar (to taste) (1/8
One fourth 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 One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini