If the sauerkraut is too sour, wash it a few times in cold water. Put it into a pot and cover it with a liquid made of half hot water and half meat broth. Add a small piece of goose fat, and cook it an hour. In a separate frying pan, make a roux with goose fat and flour and add it to the sauerkraut. Add a glass of good wine to the cabbage and cook it a little more. Clean the pike, cut into pieces (but leave the head in one piece) and cook it in a little salted water. Skin it, bone it and cut it into small chunks—except the head. Put a layer of sauerkraut into a baking dish and place the head of the pike in the middle, with the liver in the mouth of the pike. Surround it with the little pieces of pike and top with some shelled oysters. Repeat these layers, making sure that the very top will be sauerkraut, again. Pour over some of the liquid from the cooked sauerkraut, and sprinkle with plenty of bread crumbs, dot with lots of butter. Put dish in oven and bake until top is nice and golden yellow. If you have no oysters, you can substitute crab tails.