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Boiled Sourcrout

To prepare the sourcrout for boiling soak it in plenty of cold water until it is only palatably salty, put it over the fire in a saucepan of boiling water, or in the same pot in which bacon, pickled pork, or smoked sausages are boiling, and boil until it is tender. To serve the sourcrout drain it, put it on a dish, lay the meat on it, and serve them together. When it is cooked without meat it is simply served as a vegetable. When cold it may be chopped and fried in butter, or heated in white sauce or some gravy.