Page:The Jewish Manual.djvu/80

 SAUER KRAUT. Boil about seven or eight pounds of beef, either brisket or a fillet off the shoulder,in enough water to cover it, when it has boiled for one hour, add as much sauer kraut, which is a German preparation, as may be approved, it should then stew gently for four hours and be served in a deep dish. The Germans are not very particular in removing the fat, but it is more delicate by so doing.

BEEF WITH CELERY, AND WHITE BEANS AND PEAS. Soak for twelve hours one pint of dried white peas, and half a pint of the same kind of beans, they must be well soaked, and if very dry, may require longer than twelve hours, put a nice piece of brisket of about eight pounds weight in a stew-pan with the peas and beans, and three heads of celery cut in small pieces, put water enough to cover, and season with pepper and salt only, let it all stew slowly till the meat is extremely tender and the peas and beans quite soft, then add four large lumps of sugar and nearly a tea-cup of vinegar; this is a very fine stew.