| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Cornish |
|
4 |
servings |
INGREDIENTS
| 1 |
md |
Onion; peeled and chopped |
| 2 |
tb |
Fat; (for those who don't keep kosher, use bacon drippings) |
| 1 |
lb |
Sauerkraut; drained |
| 1/2 |
c |
Beef bouillon or consomme |
| 2 |
|
Tart apples; pared, cored and chopped |
| 1 |
tb |
Brown sugar |
| 1/2 |
ts |
Caraway seeds |
|
|
Salt; pepper to taste |
INSTRUCTIONS
Source: my grandmother (from some Washington, DC newspaper, ages ago).
Serves 4, can be doubled, etc.
Saute onion in fat in a medium saucepan until tender. Add sauerkraut and
saute 1 minute. Add remaining ingredients and cook SLOWLY, covered, for 30
minutes.
This would be great with the Cornish Hens!
Posted to JEWISH-FOOD digest by "Shelley L. Madden" <shelleym3@hotmail.com>
on Oct 23, 1998, converted by MM_Buster v2.0l.
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