Categories: Pork/ham, Ethnic 
      Yield: 4 servings 
  
      2 lb Lean pork, cut into 1               1 sm Celery root (knob celery), 
           -1/2-inch cubes                          -peeled, 
      2 tb Butter or margarine                      OR 1 celery stalk 
      2 c  Water                               1 tb Salt 
      1 c  Vinegar                             1 ts Caraway seeds 
      1 md Onion, stuck with 3 cloves        1/2 ts Pepper 
      1 md Carrot                            1/4 c  Prepared horseradish 
  
  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]