500 g Pork (a generous lb)
1 Onion
2 Cloves garlic
1/2 Yellow turnip [substitute:
-carrot] 2 tb Lard
2 tb Water
300 g Raw potatoes (approx. 3/4
-lb) 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