Sklianka

• 1½ lb loin of pork
• 2 lb sauerkraut
• 2 onions

Strip the fat from the lean, cut the meat into cubes of about 1½ inches, and hash the fat. Melt this fat in a pan, removing the frizzled débris, and brown the cubes in it. Put the browned pork in an earthenware casserole.

Slice the onions next and fry them in the pork fat, and while they are frying squeeze the liquid from the sauerkraut. This can be done by putting it in a coland