2097—Sauerkraut (Choucroûte)

If the sauerkraut be somewhat old, set it to soak in cold water for a few hours. It is best, however, to avoid this measure, if possible, and to use only fresh sauerkraut.

When about to cook it, drain it, if it has been soaked, and press all the water out of it. Then pull it to pieces in such a way as to leave no massed leaves; season it with salt and pepper, and put it into a braising-pan lined with slices of bacon. Add, for ten lbs. of sauerkraut, three quartered carrots, three medium-sized onions, each stuck with a clove, a large faggot, three oz. of juniper berries and one-half oz. of peppercorns contained in a canvas bag, six oz. of goose dripping or lard, and one lb. of No. 273, Blanchings breast of bacon, the latter to be withdrawn after one hour’s cooking.

Moisten, just enough to cover, with white consommé; cover with slices of bacon; boil, and then cook in the oven for five hours with lid on.

To serve Sauerkraut.—Withdraw the vegetables, the faggot, and the juniper berries, and set the sauerkraut in a timbale, after having well drained it.

Surround it with thin slices of ham, rectangles of bacon, and some poached Frankfort or Strasburg sausages.