Sourcrout. (Fr. Choucroute; Ger. Sauerkraut)

This is a variety of pickled cabbage dear to many of our traveling classes. Sourcrout has been pronounced very wholesome by experienced chemists. It may be made and prepared for the table in several ways. The following are among the best methods of preparation:

(1.) Shred fine some white-hearted cabbages, put them in a jar, and sprinkle over them one handful of salt, one-half tablespoonful of cream of tartar, and a little water. Put some of the big outside leaves of the cabbage on the top, place a cover on the jar with a weight on it, and keep it in a warm temperature. In a week or two the sourcrout will be ready for use.

Boiled Sourcrout

To prepare the sourcrout for boiling soak it in plenty of cold water until it is only palatably salty, put it over the fire in a saucepan of boiling water, or in the same pot in which bacon, pickled pork, or smoked sausages are boiling, and boil until it is tender. To serve the sourcrout drain it, put it on a dish, lay the meat on it, and serve them together. When it is cooked without meat it is simply served as a vegetable. When cold it may be chopped and fried in butter, or heated in white sauce or some gravy.

Sourcrout With Apples

Shred fine some white-hearted cabbages, peel about half the quantity of apples and slice them thin. Rub the inside of a saucepan over with butter. Put at the bottom a slice of fat bacon, then a layer of the cabbage, a small piece of butter, four or five slices of lemon, a little ground mace and pepper, two or three tablespoonfuls of vinegar, then the apples, some slices of ham and more cabbage in alternate layers. When the stewpan is full place a layer of veal fat on the top and bake all in a modern ate oven for three hours. Serve on a hot dish.

Sourcrout With Goose, Roumanian

Draw and wash a fat goose and season the interior of it with pepper and salt and any other kind of seasoning desired. Cut one or two cabbages into very thin shreds, and mix eighteen or twenty peppercorns with them. Put it into a baking-dish and place the goose on the top. Bake it in a moderate oven, basting occasionally with butter. When cooked place the goose on a hot dish, garnish it with the sourcrout, and serve with a sauceboatful of good gravy.

Sourcrout With Pork And Sausages

Wash well three pints of sourcrout in several waters, drain and put it into a saucepan with a large piece of well-washed salt pork, two carrots, three smoked sausages, two whole onions, one whole breakfast cupful of roast meat fat, half a dozen juniper berries, one wineglassful of white wine and one pint of white broth. Let it cook slowly for three hours; drain the sourcrout and dish it up with the pork on top; the pork may either be served in one piece or divided into five or six slices, arranging the sausages around.