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La Belle Cuisine

2 onions
8 whole cloves
2 to 3 slices salt pork
2 carrots, pared
One 2-pound smoked pork shoulder butt
10 whole black peppercorns
8 juniper berries
9 cups good-quality sauerkraut, preferably
imported German Weinkraut
1 tablespoon lard (Sorry - this is a 50's recipe!
Feel free to substitute oil if you'd like...)
3 cups chicken stock or broth
1 1/2 cups white wine
8 potatoes, pared
1 pound frankfurters or smoked sausage

Stud each onion with 4 cloves. In a large kettle arrange onions, salt
pork, carrots, and pork shoulder. Tie black peppercorns and juniper
berries in a small piece of cheesecloth and place in kettle. Cover all
with sauerkraut, drop in lard, and pour in bouillon and wine. Bring to
boil, then cook, covered, over low heat for 2 to 3 hours or until pork shoulder is fork-tender.
Cook potatoes and heat franks. Drain sauerkraut, arrange on platter
and garnish with meat slices, franks, and carrots. Serve potatoes and
liquid from kettle separately. Serves 8.

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