Sauerkraut Garnished

Butter the bottom of a saucepan; lay in two pounds of fresh sauerkraut washed in several waters; in the center arrange a quarter of a pound of bacon and a quarter of a pound of goose or chicken far; moisten to its height with broth (No. 194a), and in the middle lay an eight-ounce cervelas sausage, one onion or carrot cut in four and a garnished bunch of parsley (No. 123); cover over with buttered paper and cook for two hours or more; the moistening should be reduced when the sauerkraut is done; drain off the fat, take out the bacon, sausage and vegetables, and add to the sauerkraut one gill of white wine, a piece of kneaded butter (No. 579) and three ounces of plain butter divided in small pats. Suppress the bacon rind, cut it and the sausage into slices and dress them around the sauerkraut as a garnishing; thicken the sauce with some espagnole (No. 414), and serve separately.