Take three or four pounds of pork spare-ribs, wash them and cut them in pieces large enough to lay flat in the stew pan, cover them with water and cook them three quarters of an hour, then take them out and mix one tablespoonful of fresh lard with one tablespoonful of flour and stir it into the water that the ribs were cooked in; after the kraut, has been washed in cold water and drained, put it into the stew pan and lay the pork ribs on top. If there is not water enough in the stew pan to cover the kraut add a sufficient quantity of hot water cover the stew pan and cook the saurkraut two hours and a half. Before lifting put in salt to the taste and at table serve the spare-ribs with the saurkraut.