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Garnished Sauerkraut

Wash in two different fresh waters one and a half quarts of imported sauerkraut, strain on a sieve, press the sauerkraut between the hands so as to remove the water entirely from it. Line the bottom of a braising pan with thin slices of larding pork, place in two small, red, sound peeled carrots, one small white onion and six peeled, well-washed medium potatoes. Arrange half the quantity of sauerkraut on top of the vegetables, lay a pound piece lean salt pork and one small cervela sausage on top of the sauerkraut. Cover them with the rest of the sauerkraut. Tie in a small cloth twenty-four allspices, one bay leaf and one bean garlic, then place it on top of all. Arrange a few thin slices larding pork on top. Moisten with one pint sweet cider, half pint white wine and half pint water; tightly cover the pan, place on the range for fifteen minutes, then set in a moderate oven for two hours and a half. Remove, lift up the cover, take up the lard (and cloth) on top; place all the sauerkraut (but not the other ingredients) in a dome-shaped mould, pressing it a little, then turn upon a large hot dish. Cut the pork into thin slices and arrange on top of the sauerkraut. Cut the carrots and cervela in slices, then place them one beside another alternately against the sauerkraut, at the bottom, and arrange three potatoes at each end of the dish. Plunge six frankfurter sausages into a pint of boiling water for five minutes, drain, arrange them all around the dish, pour a little gravy from the pan, if any, over all and serve very hot.