18. sour kraut.
(from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856)
Ingredients:
Instructions:
(from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856)
Ingredients:
sour kraut
good roast meat drippings
soup stock
good white wine
optional for flavor...
1-2 lbs. fresh pork
to thicken...
onion
butter to fry onion
flour
Instructions:
Sour kraut is best when boiled very slowly for six hours with some good roast meat-drippings and the requisite quantity of soup-stock. A few minutes before dishing, pour over it some good white wine, and then send it to the table, with an accompaniment to suit your taste. It must be very soft and nearly quite dry. If a couple of pounds of fresh pork are boiled with the sour kraut, it will give it a nice flavor.
If you wish to have the sour kraut thick, half an hour before dishing, stir into it an onion, cut fine, and fried in butter, with some flour, to a yellow colour.
If the sour kraut is too acid, it must be washed in cold water before being thoroughly boiled.
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