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| 1333 3/10 Gramm | Pork that has been hung at least 8 days (not |
| | Quite 3 lbs) |
| 1 | Yellow turnip [substitute: carrot] |
| 1/4 | Celeriac bulb |
| 1 | Parsnip |
| 1 | Leek |
| 2 | Onions studded with 4 cloves |
| 15 | peppercorns |
| 1 Esslöffel | coriander |
| 1 | Bayleaf |
| 6 | Juniper berries |
| | salt |
| | pepper |
| 1 Prise | sugar |
| | Vinegar (to taste) (1/8 1/4 cup) |
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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.
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
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