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HOW TO COOK 



STEWED SAURKRAUT. 



(Saurkraut, butter, flour, bouillon, chopped 

 browned onion ? salt.) 



The cabbage is boiled in water, the butter 

 melted, and the flour mixed and baked with it ; 

 bouillon is added, when again it is brought to a 

 boil. The cabbage, which in the meantime has 

 been drained off, is put into a saucepan and the 

 sauce poured over it. It is to be well stirred, 

 brought to a boil, the onion and a little salt added, 

 and it is then ready to be served. 



Note. — The cabbage may also be boiled with 

 some butter and water, and the juice (soup) be 

 thickened with flour and a little good bouillon, 

 spices and sugar to be added to taste. To be 

 served along with pig cutlets, roasted hazel grouse, 

 hare, or the like. 



stewed saurkraut with cream. 



(Saurkraut, butter, flour, two egg dotters, cream, 

 bouillon, salt, sugar.) 



The cabbage is rinsed in cold water, drained, 

 boiled slowly, with butter and a little sugar ; and 

 after adding bouillon boiled ready and thickened 

 with baked butter and flour, cream and egg dotters 

 are to be added, after which no boiling must take 

 place. Salt to taste. To be served along with 

 meat dishes. 



