800 g pork inner roast
8-9 dl water
2 meat or chikenstock cube
1 onion
1 carrot
10 white pepper
1 ts herbsalt
1/2 ts thyme
1/2 ts rosemary
1 parsley
1 laurell

1. Boil the water in a little saucepan, wich bottom is ripen to the meat size. Add the meat stock cube, pealed and vegetable.
2.Push in the meat the warmth meter to the meats thickets place and put the meat to the saucepan, boil the joint under the lid with small low temperature, 40-60 min, dependind on yhe meats form. When the meats inside temperature is 80 grade warm, then it?s ripen.
3. Lift yhe saucepan of the stove and let the meat get cold in it?s liquid, cut the meat good when it?s cold to thin slices and serve with potatoes.