Aiteekbaut
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France
Known as a French recipe, with similar versions prepared across other nations.
- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
Ingredients 3 ingredients
- 1 quart of broth
- Water
- 2 lbs. of sauerkraut
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Choose your sauerkraut white, and fresh-looking.
- It is used both with and without being blanched, I prefer the first mode ;
- and, while admitting that it loses some of its flavour in the blanching process, this is amj)ly compensated by its thereby becoming more wholesome and digestible.
- Take 2 lbs.
- of sauerkraut ;
- blanch, in boiling water, for ten minutes ;
- cool, drain, and press the water well out ;
- Put it in a 4 -quart stew])an ;
- Add : 1 quart of broth ;
- 1 j)int of the fat, skimmed ofT the top of the stock-pot ;
- and a pinch of pei)per ;
- Simmer, on a very slow fire, for eight hours, — the stew[)an all the time hermetically closed ;
- Pour out in a basin, and cover with a round of paper, ready to be warmed for use, if not used at once.
Plating
Cookware for this recipe
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Saucepan
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Colander