| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Penndutch, Pork |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Pork |
|
|
Water |
| 1 |
qt |
Sauerkraut |
|
|
Salt & pepper |
INSTRUCTIONS
Wipe piece of pork with a damp cloth, place in large stewing pan and cover
with cold water. Set over flame to cook slowly for one hour. Add the
sauerkraut and more water if necessary and continue cooking for another
hour or until meat has become thoroughly tender. Season with salt and
pepper. Serve with mashed potatoes. My notes: This is basically the same
way my mom and I prepare sauerkraut and spareribs, but we add a chopped
onion. My mom also used to add some chopped apple to cut down on the
"sourness". This is a really simple and delicious meal, if you like
sauerkraut. One of my favorites! Source: Pennsylvania Dutch Cook Book -
Fine Old Recipes, Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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