Traditional Sunday lunches in Franconia
Ingredients for 4 Portions
1 1 kg Pork (shoulder bone and skin - Souffle)
Salt and pepper
1 tsp Caraway
1 tbsp Butter
1 large Onion (s)
1 large Carrot (s)
something Beer, dark
Preparation
The rind of the pork roast cut diagonally or cut immediately on purchase can be.
