32 
Spareribs and Sauerkraut 
2 pounds spareribs Salt and pepper 
4 tablespoons fat 1 quart sauerkraut 
1 teaspoon sage VY teaspoon caraway seed 
Rub sage, salt, and pepper generously into spareribs. Brown on 
all sides in a heavy kettle in fat. Remove from kettle and put 
sauerkraut and caraway seed in same kettle. Stir until thoroughly 
heated. Place spareribs on top of sauerkraut and cook slowly for 
40 minutes. Serves 4 to 6. 
Veal Patties with Fennel 
14 cup chopped onion teaspoon minced parsley 
14 cup chopped celery be cup fennel root, chopped 
2 tablespoons butter 
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2 tablespoons cracker crumbs 
14 pounds ground veal % cup milk 
Salt and pepper 2 tablespoons cooking fat 
1 teaspoon dry mustard 
Saute onion and celery in butter but do not brown. Combine 
veal with seasonings, cracker crumbs, and milk. Shape into pat- 
ties and brown on both sides in hot fat in heavy frying pan. Re- 
duce heat and cook 10 to 12 minutes longer. Serves 6. 
Chicken Gumbo 
3 to 4 pound fowl 2 dozen oysters (optional ) 
1 pound veal neck Pepper 
Y% cup cooking oil 1 teaspoon filé or 
1 small onion, sliced 11 teaspoons chopped fresh sas- 
1!3 quarts boiling water safras leaves 
File powder is made from dried sassafras leaves. When okra 
is available it is used instead of file to give the same consistency 
Never use the two together and never boil the filé. Substitute 
about 14% cup sliced okra for the above file. 
Clean c¢ 
— 
ucken and cut im pieces. Cut veal in 2 inch cubes, 
Sauté in fat ina large heavy kettle until browned, adding the onion 
the last 10 minutes of cooking. Add water, salt, and pepper, and 
simmer 2 to 3 hours or until chicken is tender. Cut chicken from 
