167. Sour Krout

Six heads of cabbage. Half a gill of salt.

Wash the cabbages nicely, line the tub with the outer leaves, and sprinkle over a little of the salt. Cut the cabbages very fine, and put in a layer of cabbage and a sprinkle of salt until the whole is in. Each layer of cabbage must be well pounded down with a heavy pestle. Cover the top with cabbage leaves and a little more salt. Spread over the whole a clean cloth, and then a board to fit closely, with a weight to press the cabbage down.

As soon as fermentation ceases, take off the board and cloth, wash them well, and replace them. The sour krout will now be fit for use.

168. Boiled Sour Krout

One quart of sour krout. One pound of pickled pork.

Put on the sour krout to boil, wash the pork and put with it; at the end of two hours take out the pork, but let the krout boil one hour longer.

169. Cauliflower

Wash a fine cauliflower, put it in a net and boil it in just enough water to cover it. The water must be salted to the taste.

When it is done drain it, put it in a vegetable dish, and pour drawn butter over it.