Rec.
I   8   - 12 potatoes
II  400 g pork (sliced pig side)
III  1 pcs. Bacon
IV 1  fist size piece of swede
V  2-4  carrots
VI  2-4  onions
VII  water (aq. natural) qs.
Constit & corrig. qs.

1. Peel and cut up I, IV and V. Put the pieces in the cold water.

2. Cut II and III into small snippets; the suitable size is that of a stamp. Notice that III can also be totally left off  in which case it pays to add about 200 grams of II.

3. Heat well a cast-iron frying pan. Put II and III on a hot pan (in 3 lots, so as to get the best result) and fry them beautifully golden brown.

4. Take the biggest pot you can find found in the house, the minimum size is 4 litres. Put II and III into the pot.

5. Repeat 3 and 4 until all of II and III has been done.

6. Put   I, IV,  V and  VI into the pot . Pour over so much of   VII  that the materials are but covered. Heat until boiling, then reduce the effect.

7. Let it stew. LET IT STEW! (sufficient time at least 90 minutes on small effect,   preferably more).

8. Stir.  Add constit & corrig. (qs.) if necessary.

9. Let withdraw 5 - 10 min  before serving.

Serve to really hungry boarders.  The lunch will improve after having cooled down, so serve it warmed up also in the day following.

Constit. & corrig.
natr. chlorid qs.; 
wheat flour if needed for thickening, qs.ö
black pepper qs. 
garlic qs.