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Sourcrout with Apples

Shred fine some white-hearted cabbages, peel about half the quantity of apples and slice them thin. Rub the inside of a saucepan over with butter. Put at the bottom a slice of fat bacon, then a layer of the cabbage, a small piece of butter, four or five slices of lemon, a little ground mace and pepper, two or three tablespoonfuls of vinegar, then the apples, some slices of ham and more cabbage in alternate layers. When the stewpan is full place a layer of veal fat on the top and bake all in a moderate oven for three hours. Serve on a hot dish.

Sourcrout with Goose, Roumanian Draw and wash a fat goose and season the interior of it with pepper and salt and any other kind of seasoning desired. Cut one or two cabbages into very thin shreds, and mix eighteen or twenty peppercorns with them. Put it into a baking-dish and place the goose on the top. Bake it in a moderate oven, basting occasionally with butter. When cooked place the goose on a hot dish, garnishes it with the sourcrout, and serves with a sauceboatful of good gravy.