|2||lb||Lean pork, cut into 1 1/2-inch cubes|
|2||tb||Butter or margarine|
|1||md||Onion, stuck with 3 cloves|
|1||sm||Celery root (knob celery), peeled,|
|OR 1 celery stalk|
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]