Pork With Horse-Radish

• Young, tender lean pork
• 3 or 4 onions, stock
• 1 wine glass of vinegar

Slice the onions and put them in a little hot fat, and as soon as they begin to colour add the pork, cut in 2 or 3 inch lengths, cover with the stock and vinegar, add the bayleaf, season with salt and pepper and simmer very gently for 1 hour or so, till the meat is quite tender. When