Arrange the sauerkraut in the middle of the platter, the ribs around it and the dumplings piled on top in a heap. Then serve. If you cannot get wine, omit it. No. 25—SAUSAGE. Quantity for 6 Persons. 2½ lbs. marbled pork Salt ½ tsp. of cloves ½ tsp. of thyme ½ tsp. of white pepper Preparation: The meat is ground three times or chopped very fine, then mixed well with the spices, filled into casings made from hog intestines and fried while fresh. No. 26—FRIED SAUSAGE. 2½ lbs. of sausage 2 tbsps. of lard 1 small onion Salt, pepper 1 cup of bouillon or water ½ tsp. of meat extract 1 tbsp. of flour Preparation: The sausage is fried slowly in the hot lard until brown, then take it out and put the sliced onion into the same lard, add the flour, brown it, add water or bouillon, meat extract, if you have it, salt and pepper and cook. Pour this strained gravy over the sausage and serve. No. 27—SAUSAGES. Quantity for 6 Persons. ½ lb. lean pork ½ lb. fat pork from the loin 1 pinch of white pepper 2 casings of sheep intestines Salt Preparation: Meat and fat are chopped fine or ground 3 times, salted and peppered, filled into the casings and formed into lengths of sausages. You can improve the sausage by adding chopped truffles. No. 28—FRIED SAUSAGES. Quantity for 6 Persons. 1 lb. of sausages 2 whites of eggs 1 cup of grated rolls Salt, drippings or butter ½ cup of flour Preparation: The sausages are salted, dipped into white of egg, flour and bread crumbs and fried in hot drippings or butter to a nice brown color. They are nice with vegetables. Remarks: You can prepare them like No. 26 and omit the bread crumbs. No. 29—WHITE CABBAGE PIE WITH PORK. Quantity for 6–8 Persons. 1 head of white cabbage ¾ lb. chopped pork ¾ lb. chopped beef Salt 1 pinch of pepper 2 tbsps. of butter or drippings 2 eggs Preparation: Remove the outer leaves and the core of the cabbage and boil until tender in salt water. Mix well the chopped pork and beef, butter, eggs, salt and pepper. Butter a pudding mold, drain the salt water from the cabbage and put in layers of cabbage and meat; repeat 3 times until all is in, the cabbage being on top, then close the mold, put it in a steamer over a kettle of boiling water and boil for 2 hours. Dump on a dish or platter after draining off the broth. For the Gravy: Stir 5 rolled crackers with 1 tablespoonful of butter, salt, pepper, add the broth and boil. If it gets too thick, add some bouillon or water; stir in 2 yolks of eggs and serve with the pie. Remarks: For the filling you may take pork only and for gravy thickening use flour instead of crackers. No. 30—CABBAGE SAUSAGES. Quantity for 6 Persons. 1 head of white cabbage ¾ lb. chopped pork Salt, pepper 1 onion Left over gravy or 1 pt. of false gravy ⅛ lb. of bacon