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Classic
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page 82
baked pike, headcheese, roast pig, roast pork, spare-ribs, boiled ham, and
particularly pickled pigs' feet. A puree of peas makes a very good side dish.
76. Sourkrout for the Family Table. Prepare in the first place as described just
above. Put water in sufficient quantity with lard on the fire, bring to a boil,
put in the sourkrout and cook until done. If one wishes to cook a piece of ham
or bacon in the krout, it must not-be too salty, and should be cooked until
about half done before the krout is put into the kettle. Fat pork can also be
used to advantage as described for the preparation of greens under No. 14 of
this division; the melted fat can then be put to the sourkrout. It is better to
cook the potatoes alone because the add of the sourkrout is apt to make them a
trifle hard; stir them into the dish at last. 1-2 raw potatoes grated and
stirred through the dish after it is thoroughly cooked gives it a nice
consistency and a good color. Dried white beans cooked until quite tender
together with their own broth can also be stirred through the krout, shortly
before serving.
Time of cooking as above noted.
77. Sourkrout with Pike. Prepare the krout as directed in the last preceding
receipt, clean the fish, cut off the head and put the liver into the mouth. Put
the fish on the fire in enough water to cover, together with some butter,
peppercorns, bay leaves, cloves and salt; when the head is half done take it out
and lay it aside cooking the rest until done and then boning it. Put the
sourkrout with the fish into the dish in layers. rounding it in the middle, pour
over it a few spoonfuls of good cream and 1 to 2 whipped eggs, sprinkle over it
rolled crackers, put the head of the fish with the liver on the rounding in the
middle of the dish, and then bake in the oven for about 30 minutes. To preserve
the head cover it during the baking with a piece buttered paper.
Crabs can also be cooked with this style of sourkrout. Fill the shells with a
crab forcemeat, cook in salt water or the fish broth and use together with the
crab tails to garnish the border of the dish.
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