Sauerkraut with onion gravy
1 serving
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Plain or canned sauerkraut; |
| 2 | tablespoons | Butter -=OR=- |
| 2 | tablespoons | Margarine; |
| ½ | cup | Onion; minced |
| Pepper; | ||
| 2 | tablespoons | Flour; |
| 1 | cup | Boiling water -=OR=- |
| 1 | cup | Soup stock; |
Directions
Cover sauerkraut with cold water; bring to a boil and simmer five minutes, then drain. In a the meantime prepare the gravy as fellows: MELT the butter or margarine in a small frying pan. Add the onion and fry until yellowed. Then stir in a few grains of pepper, and the flour to make a paste; gradually add the water or stock. When boiling rapidly stir into the sauerkraut.
Source: The Serive Cookbook #2 By Mrs. Ida Baily Allen, F. W.
Woolworth Co. I935
Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 10-18-95