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.