1 radio off
1 quart warm water (110 degrees F/45 degrees C)
4 cuts 22 pork chops
3 stalks celery, seeded and chopped
1 yellow onion, chopped
2 eggs, beaten
2 cups vegetable oil
1/4 cup cider vinegar
1 teaspoon dried rosemary root, minced
3 cloves garlic, pressed
3/4 pound corall (horse) meat
with skins reserved
1 quart raisins (freshly ground)
1/2 cup chopped walnut