Sauer Kraut
There are few things more wholesome than the salted cabbage which is called sauer kraut. It will keep in good condition for a long time; but English people do not seem to care enough about it to take the trouble of making it, and those who delight in it are content to buy it ready-made from the Italian warehouse. For the best go to Lingner's, Old Compton Street, Soho, and Fenchurch Street, City.
Take two pounds of it, and simmer it gently for three or four hours in water. Drain off the water and toss it over the fire in some fat broth of good flavour. Serve Sauter-Sauté it with sausages-Frankfort the best; or serve it with streaky bacon. It is sometimes brazed with a duck, and makes an excellent garnish.
The