To Dress Sauerkraut Recipe

Instructions

1. Take as much kraut as will be required out of the barrel, and wash it lightly, first in warm, and then in cold water.
2. Dissolve a slice of fresh butter in a saucepan, put in half the kraut, lay upon this the meat which it is to accompany--ham, beef, pork, sausages, etc., are those usually served with it--lay the remainder of the kraut on the meat, and pour over it a little stock and a glass of wine if liked.
3. Add stock or water occasionally, as it is required, to moisten the preparation, and stir it every now and then to keep it from burning.
4. Cover closely, and simmer gently over a slow fire until the meat is done enough, and the kraut is soft.
5. Serve the meat on a hot dish with the sauerkraut round it.
6. It can scarcely be boiled too long, and can be warmed up again with fresh meat a second time.
7. Time to boil, not less than three hours at the first boiling.
8. ]]]]]

Instructions

1. Take as much kraut as will be required out of the barrel, and wash it lightly, first in warm, and then in cold water.
2. Dissolve a slice of fresh butter in a saucepan, put in half the kraut, lay upon this the meat which it is to accompany--ham, beef, pork, sausages, etc., are those usually served with it--lay the remainder of the kraut on the meat, and pour over it a little stock and a glass of wine if liked.
3. Add stock or water occasionally, as it is required, to moisten the preparation, and stir it every now and then to keep it from burning.
4. Cover closely, and simmer gently over a slow fire until the meat is done enough, and the kraut is soft.
5. Serve the meat on a hot dish with the sauerkraut round it.
6. It can scarcely be boiled too long, and can be warmed up again with fresh meat a second time.
7. Time to boil, not less than three hours at the first boiling.
8. ]]]]]
9. To Make Sauerkraut
10. The following interesting particulars as to the German practice in regard to the preparation of sauerkraut are drawn from "German National Cookery." The finest and hardest white cabbages must be chosen, and the color will be improved if they are allowed to lie heaped together in a cool corner for several days before being used.
11. The cutting is usually done with an instrument called a kohlhobel (cabbage-plane).
12. Instead of this a large knife will do.
13. Throw away the outer leaves of the cabbages, and halve and quarter them.
14. Cut out the stalks and larger ribs of the leaves.
15. Begin at the top of the head to cut them across in very narrow strips.
16. Have ready a well-seasoned oak barrel or pickling-tub, or an earthen bread-pan would do.
17. Cover the bottom of the vessel with clean cabbage leaves, throw in the cabbage as it is cut, sprinkle it with salt, equally dispersed as it is thrown in.
18. Many scatter in a few juniper-berries or caraway-seeds.
19. As the shred cabbage is put into the tub, it should be stamped down hard with a club.
20. When all is packed close strew a little salt over the top, cover it with a few cabbage leaves, and then with a clean linen cloth.
21. Put on it a wooden lid that will fit inside the vessel, and lay on this a heavy stone.
22. Do not put the "kraut-stand" in too cool a place till fermentation has begun; this may be known by small white globules forming on the brine, which ought to appear above the kraut after a day or two.
23. If this is not the case, boil salt and water, let it get cold, and then pour it over.
24. This latter must not be a strong brine.
25. A good handful of salt is enough to allow for a large bucket or firkin of cut cabbage; too much prevents fermentation.
26. In a fortnight the cloth on the top must be well washed in cold water, and spread over again.
27. At the same time the leaves on the top must either be well rinsed also or renewed.
28. This washing must be done once every week, whether kraut is taken out or not.
29. In two or three weeks it is pickled enough for use, and will keep good for a year.