166. FRENCH SAUERKRAUT

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 120 min Total: 120 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (10)
  1. Split four white-heart cabbages into quarters, remove the cores, and shred them up fine.
  2. Wash them thoroughly in several waters, then drain them in a colander.
  3. Place the shredded cabbages in a large earthen pan, throw in a good handful of salt, and one pint of vinegar.
  4. Toss the cabbage in this, and allow it to steep for three hours.
  5. Wash and drain it, and put it into a large stewpan.
  6. Season with half a pound of butter, some minionette pepper, a little salt, and a gill of French vinegar.
  7. Place on the top one pound of streaky bacon and one pound of German sausage.
  8. Moisten with a quart of good stock.
  9. Cover the whole with buttered paper, and then set the sauerkraut to braize very gently over a slow fire for two hours.
  10. When it is done, proceed in the same manner as directed in the previous article.
Original Text
166. FRENCH SAUERKRAUT. SPLIT four white-heart cabbages into quarters, remove the cores, and shred them up fine; wash them thoroughly in several waters, then drain them in a colander. Next, place the shred cabbages in a large earthen pan, throw in a good handful of salt, and one pint of vinegar; toss the cabbage in this, and allow it to steep for three hours; then wash and drain it, and put it into a large stewpan, season with half a pound of butter, some minionette pepper, a little salt, and a gill of French vinegar; place on the top one pound of streaky bacon and one pound of German sausage, moisten with a quart of good stock, cover the whole with buttered paper, and then set the sauerkraut to braize very gently over a slow fire for two hours; and when it is done, proceed in the same manner as directed in the previous article.
Notes
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