Vareschaga

• 2 or 3 lbs. of loin of pork
• ½ pint of the juice of pickled beetroot (failing this, a few

Cut the meat in 2 or 3 inch lengths, sprinkle with salt, and brown in a little lard. Remove from the pan, and put in a saucepan with the beetroot juice (or the vinegar and beetroot) and sufficient water to cover. Season with the chopped onion, salt and peppercorns. Bring to the boil, a