Cook the pork belly and the forked goose legs in water for 25 minutes with the lid closed, then add the diced turnips with the marjoram and the grained soup and cook for 40 minutes with the lid on low heat.
When the turnips are cooked, take out the meat and remove the bones and fat, add the diced meat as well as the turnips one more time to the pot and meanwhile make the potato cubes in salted water.
Steam the cooked potato cubes and add them to the saucepan with the rutabagas and meat just before eating.
Season to taste with salt and freshly ground pepper.
(Henry Maske) From Bayerntext
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