Tie pork roast carefully with fine thread. Bring 3
liters water to a boil and mix with 1 tbsp. vinegar. Add 10 peppergrains
an bay leaf. Simmer covered for approx.1 1/2 hours, but leave the pot
ajar. Peel vegetables and potatoes. Chop potatoes into 1 cm slices and
put them into cold water. Cut vegetables into 1/2 cm pieces. Place the
potatoes into the pot 15 minutes before meat is tender. 8 minutes later
add vegetables. Cut chives finely. Lift out meat and cut into slices.
Pour fond in warmed plates, put meat slices, vegetables and potatoe
slices on it. Springle with horseradish and chives.