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