Sauer Kraut, How To Prepare For Cooking

No. 328. - Before cooking the Bauer Kraut, soak it in fresh cold water for two hours. If it has a strong odor, change the water. When ready for cooking drain it.

Sauer Kraut, German Style

No. 329. - Prepare three pounds of Sauer Kraut as in No. 328. Chop one large onion fine and put it into a saucepan with two spoonfuls of drippings from the stock-pot or roast meats. Fry it to a light brown and then add the Sauer Kraut, three peeled fine-sliced apples, one tumblerful of white wine and a pint of broth. Cover the saucepan and let it simmer slowly on the fire for two hours. Then sprinkle two soup spoonfuls of flour in it, mix it up well, and if necessary add a little more broth and let it simmer for half an hour longer. When ready, serve it in a deep dish and garnish with pig's jowl or fried sausages.

The pig's jowl may be cooked with the cabbage or separately.

Sauer Kraut, French Style

No. 330. - Prepare the Sauer Kraut as in No. 329. Add to it some salted or pickled spare-ribs of pork and one smoked sausage. When this is all well cooked, dish up the Sauer Kraut and garnish it with the spare-ribs and the sausages cut in slices. Always prepare more than is required for one meal. What is left can be set aside in a cool place, and when warmed over two or three days after, it will be relished much more than at first.

Sauer Kraut, Bavarian Style

No. 331. - When the Sauer Kraut is prepared for cooking, as in No. 329, add to it two pounds of fresh pork from the loin or leg. When it is well cooked dish it up with the pork. Serve separately a dish of potato balls (Kartoffelshnitzhen), poached in broth, lightly salted. Dish these up with fine chopped onions, fried in clarified butter. Put the latter over the potato balls.

Sauer Kraut, Flemish Style

No. 332. - Prepare the Sauer Kraut as in No. 329. When it is well cooked, drain it in a colander and put the Sauer Kraut into a mould to fit the dish intended to serve it on. Press it into the mould solidly and keep it warm until ready to serve. Then turn it on to the dish, care being taken to keep the Kraut well together. Dish on top of it a salmis of snipes or partridges, with a well-reduced sauce, and garnish the dish with toasted bread, cut into fancy shapes and buttered with lobster butter, into which add a little puree of anchovies.

Sauer Kraut Baked, Dufour

No. 333. - Cut in small scallops an equal quantity of cooked smoked beef tongue, calf's head, mushrooms and breast of partridges. Add to this a reduced Madeira wine sauce. Cook the quantity of Sauer Kraut necessary, as in No. 329, and when cooked put it into a colander to drain it of its moisture. Then put a layer of the Kraut into a baking dish, hollow the middle and add the above preparation. Cover this with the rest of the Sauer Kraut, filling the dish up nicely. Sprinkle on top some fresh bread crumbs and some butter, divided into small pieces. Wipe the borders and bake in a slow oven until nicely browned.