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.

For 5 kg (11 lb) of sauerkraut add 3 carrots, 3 onions each stuck with a clove, a large Bouquet garni, 100 g 3½ oz) juniper berries tied in muslin, 200 g (7 oz) goose fat or lard and a 500 g (1 lb 2 oz) piece of blanched streaky bacon. Moisten to barely cover with White Bouillon, cover with more bacon fat, place on the lid, bring to the boil and cook gently in the oven for 4 hours; remove the piece of bacon after 1 hour.

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.