If the sauerkraut is too old it may be necessary to soak it in cold water for several hours before cooking; but wherever possible it is better to avoid this measure and use fresh sauerkraut.
Drain the sauerkraut if it has been soaked and squeeze it to remove all the water; carefully separate any tightly packed parts, season with salt and pepper and place in a braising pan lined with slices of bacon fat.
To serve: remove the vegetables and flavourings, drain the sauerkraut well and arrange it in a timbale or on a dish. Surround with thin slices of ham, square pieces of the bacon and poached Frankfurt or Strasburg sausages.
© 1903 All rights reserved. Published by Taylor and Francis.