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George Lang
Head and Tail of Pork with Horseradish
Tormás Feje-farka
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Preparation info
8
servings
Difficulty
Easy
Appears in
top 1000
The Cuisine of Hungary
By
George Lang
Published
1982
About
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Recipes
Contents
Ingredients
4
pounds
pork
, knuckle and part of head and tail
2
tablespoons
salt
1
Europe
Hungary
Dinner
Spicy
Eastern Europe
Gluten-free
Method
Cut up the pieces of head, knuckle and tail. Bring to a boil in
2
quarts
water. Discard the water and again bring to a boil in
2
quarts
of water. Remove foam.
Add salt, pepper