Sauerkraut, Hungarian Style

Ingredients

• one-quarter pound of lard
• one pound of sauerkraut
• two pounds of bacon
• a pint of sweet white wine
• a pint of bouillon
• one spoonful of paprika
• three peeled and chopped tomatoes

Method

1. 1

   In a casserole, melt lard, add sauerkraut, sprinkle with paprika and chopped tomatoes, layer with bacon and another layer of sauerkraut.

2. 2

   Add wine, bouillon, and bouquet garni.

3. 3

   Cover and bake for one hour and a half.

4. 4

   Remove bouquet garni before serving with sliced bacon.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 33. The excerpt below is the record exactly as published.

Sauerkraut, Hungarian style. Put in a casserole one-quarter pound of lard and one pound of sauerkraut. Sprinkle on top one spoonful of paprika and three peeled and chopped tomatoes. Then add two pounds of bacon and another pound of sauerkraut, and sprinkle again with another spoonful of paprika and three chopped tomatoes. Add a pint of sweet white wine and a pint of bouillon

Cook this with the app: pantry check, scaling, and the assistant.