924 | Sourkrout.
—After washing three pints of imported sourkrout in several waters, drain it well, and put it in a saucepan with a large piece of well-washed salt pork, three cervelas, two carrots, two whole onions, half a cupful of roast meat-fat, six juniper berries, a glassful of good white wine, and a pint of white broth (No. 99). Let it cook slowly for three hours; then drain the sourkrout, dish it up with the pork on top, which can either be served in one piece, or divided into six slices, arranging the cervelas around, nicely dressed.