Bigos

From Recipes of all nations (1946).

Source and licence

From Recipes of all nations (1946), printed page 409, digitised by the Internet Archive: https://archive.org/details/McGillLibrary-104467-115

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.

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Ingredients

1 oz. of gammon
2 tablespoons of flour
2 tablespoons of tomato purde
1 tumbler of vodka
1 glass of either white
2 apples
1 onion

Method

(Sauerkraut with meat, game, etc.) This is a typically Polish dish and is extremely popular throughout the country.
It will keep for weeks, and is a favourite dish for shooting expeditions, being warmed up on a wooden fire in the forests.
Ingredients: lbs.
of sauerkraut, 6 ozs.
of any kinds of mixed cooked meat, including poultry and game, 4 ozs.
of pork sausages, 1 or 2 apples, cut in dice, 1 oz.
of gammon, 2 ozs.
of lard, 2 tablespoons of flour, a few tablespoons of meat glaze, 2 tablespoons of tomato purde, 1 onion, 1 tumbler of vodka, 1 glass of either white or red wine.
Method: Wash the sauerkraut and blanch it in boiling water, and drain.
Melt the lard in a saucepan and, when hot, fry the chopped onion till brown, adding the flour.
Then add some of the meat glaze, tomato pur£e, vodka and wine.
Mix well.
Put a layer of sauerkraut in an earthenware casserole, cover with a layer of the different meats and the sausage, cut in small slices, and the diced apples.
Moisten