Roast the best end of pork but only
Prepare a garnish of braised sauerkraut and during the last hour of its cooking, frequently sprinkle with fat from the roasting pork.
When ready, arrange the pork on a suitable dish; drain off the excess fat from the sauerkraut and arrange the sauerkraut around the pork.
© 1903 All rights reserved. Published by Taylor and Francis.