165. Sauerkraut

Procure two pounds of fresh imported sauerkraut, wash it thoroughly in several waters, and then drain it in a colander. Next, put it into a stewpan with one pound of parboiled streaky bacon, one pound of German sausage, two carrots, two onions stuck with two cloves each, and a garnished fagot of parsley; cover with a round of buttered paper, and moisten with a quart of stockpot toppings. Braize the sauerkraut for about three hours over a slow fire; and when done, drain it in a colander, remove the bacon and German sausage, throw away the carrot, onion, and fagot; then put the sauerkraut into a stewpan with a gravy-spoonful of Poivrade sauce, toss it over the fire, and use it to garnish the intended dish.

166. French Sauerkraut

Split four white-heart cabbages into quarters, remove the cores, and shred them up fine; wash them thoroughly in several waters, then drain them in a colander. Next, place the shred cabbages in a large earthen pan, throw in a good handful of salt and one pint of vinegar ; toss the cabbage in this, and allow it to steep for three hours ; then wash and drain it, and put it into a large stewpan, season with half a pound of butter, some minionette pepper, a little salt, and a gill of French vinegar; place on the top one pound of streaky bacon, and one pound of German sausage, moisten with a quart of good stock, cover the whole with buttered paper, and then set the sauerkraut to braize very gently over a slow fire for two hours; and when it is doue, proceed in the same manner as directed in the previous article.