Soak in cold water for some time, changing the water three or four times; then put it in a stewpan with a pound of bacon, two ounces of sausages, and two ounces of lard to every quart of sour-krout, salt, and pepper; wet with broth, or with water, boil from five to six hours, and serve with the bacon and sausages on it When cooked as above, but with water instead of broth, drain it well, put the bacon and sausages away in a warm place; then put the sour-krout in a stewpan with about one pint of white wine to a quart of sour-krout, set it on the fire and boil gently till the wine is nearly all absorbed or boiled away. Serve as above with the bacon and sausages on it. It is almost always prepared with wine in many parts of Germany.