Categories: Pork/ham, Vegetables, German 
      Yield: 4 servings 
  
    500 g  Pork (a generous lb)                2 tb Lard 
      1    Onion                               2 tb Water 
      2    Cloves garlic                     300 g  Raw potatoes (approx. 3/4 
    1/2    Yellow turnip [substitute:               -lb) 
           -carrot]                            3    Tart apples 
  
  From Probstried near Kempten 
   
  From grandmother's more thrifty times; rarely encountered today. 
   
  Brown the pork and then cook it to the point of where it is half done.  Cut 
  into slices, add the diced potatoes as well as the peeled and diced apples, 
  and stew in its own juices.  Add a little water whenever required. 
   
  This dish was considered a main course as it contains meat as well as side 
  dish items. 
   
  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