The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Fresh Pork with Sauerkraut

Wash and gash a two-pound piece of fresh, lean pork into slices. Put it with one quart of sauerkraut into a cooker-pail of boiling salted water. Let it boil for fifteen minutes, tightly covered. Place it in a cooker for eight or ten hours. Reheat till boiling, drain it, and serve the pork in a platter, with the sauerkraut arranged as a border; or put the sauerkraut into a vegetable dish. It grows cold quickly and must be served promptly and on hot dishes.

Serves six or eight persons.