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FOR THE FEAST: Heat Knodels in boiling water.
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Cut pork in six slices.
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Heat kraut and pork together.
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Heat mashed potatoes.
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Fry sausage and bacon.
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On each wooden plate place a generous helping of mashed potatoes, sauerkraut, a Leberknodel, a slice of pork, one sausage and a slice of bacon.
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Serve with hot mustard.
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FOR THE LEBERKNODEL: They are the size of a tennis ball and are served as a main dish, in beef bouillon as a main dish, or in soup before a meal.
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9
Cut stale bread including crusts in very thin slices, about 1/16 inch thick.
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10
Pour heated, but not boiled, milk over stale bread and let sit for 1 hour.
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11
Chop onion.
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Fry onion and parsley until onion is glassy.
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13
Set aside.
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14
Cut liver in strips and grind twice.
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15
After the bread has soaked for 1 hour fill a large soup pot one half full of salted water and bring to a rolling boil.
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Add all the ingredients to the soaked bread and knead to a uniform consistency.
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17
The dough must be well mixed so that no chunks or pieces of bread remain.
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18
With wet hands form a Knodel (ball), about the size of a tennis ball and drop into the boiling water.
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Dip hands in cold water after making each Knodel and repeat to make a total of six Knodels and medium boil, covered, for 20 minutes.
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Remove and serve hot.
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FOR THE SAUERKRAUT: Germans consume it by the thousands of tons in every way, shape and form.
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The most favorite of which is sauerkraut.
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Wash and drain the sauerkraut.
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Simmer the kraut slowly in hot lard for about 5 minutes, turning often with a fork until it has absorbed the melted lard.
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25
Note: When using fresh sauerkraut from the barrel, add boiling water with 2 tsp.
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salt just to cover the sauerkraut.
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Cover.
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Simmer slowly two hours and then after two hours proceed as below to complete cooking.
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Note: When using canned or bottled sauerkraut, add enough boiling water with 2 level tsp.
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30
of salt just to cover sauerkraut.
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31
Proceed Immediately as below.
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32
Peel onion, leave whole.
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Peel and slice apple.
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34
Salt pork.
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35
Add pork, onion, apple and juniper berries to Kraut.
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36
Simmer slowly, covered, 1 hour or until pork is done.
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37
Mix flour with 1/4 cup cold water.
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38
Peel and finely grate raw potato.
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39
Add flour/water mixture and potato.
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Mix well and add to sauerkraut.
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Simmer for an additional 10 to 15 minutes.
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Salt to taste.
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43
Miller's German Cookbook
