165. SAUERKRAUT

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 180 min Total: 180 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (6)
  1. Procure two pounds of fresh imported sauerkraut, wash it thoroughly in several waters, and then drain it in a colander.
  2. Put it into a stewpan with one pound of parboiled streaky bacon, one pound of German sausage, two carrots, two onions, studded with two cloves each, and a garnished faggot of parsley.
  3. Cover with a round of buttered paper, and moisten with a quart of stockpot toppings.
  4. Braize the sauerkraut for about three hours over a slow fire.
  5. When done, drain it in a colander, remove the bacon and German sausage, throw away the carrot, onion, and faggot.
  6. Put the sauerkraut into a stewpan with a gravy-spoonful of Poivrade sauce, toss it over the fire, and use it to garnish the intended dish.
Original Text
165. SAUERKRAUT. PROCURE two pounds of fresh imported sauerkraut, wash it thoroughly in several waters, and then drain it in a colander. Next, put it into a stewpan with one pound of parboiled streaky bacon, one pound of German sausage, two carrots, two onions, studded with two cloves each, and a garnished faggot of parsley; cover with a round of buttered paper, and moisten with a quart of stockpot toppings. Braize the sauerkraut for about three hours over a slow fire; and when done, drain it in a colander, remove the bacon and German sausage, throw away the carrot, onion, and faggot; then put the sauerkraut into a stewpan with a gravy-spoonful of Poivrade sauce, toss it over the fire, and use it to garnish the intended dish.
Notes
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