6 lb. diced cooked meat, use at least 1/2 lb. each of the following: beef, ham, lamb, sausage, veal, pork, venison or rabbit, wild duck, wild goose, or pheasant
5 oz. salt pork, diced
1 onion, minced
2 leeks, minced
2 tbsp. flour
1 lb. fresh mushrooms, sliced or 3 (4 oz. each) cans sliced mushrooms, undrained
1-2 c. water or bouillon
6 lb. sauerkraut
2 tsp. salt
1 tsp. pepper
2 tsp. sugar
1 c. Madeira

Fry salt pork until golden but not crisp in an 8 quart kettle. Add onion and leeks. Stir fry 3 minutes. Stir in flour. Add mushrooms with liquid and water to kettle; simmer 5 minutes.

Drain and rinse sauerkraut. Add to kettle along with cooked meat, salt, pepper, and sugar. Cover; cook over medium low heat 1 1/2 hours. Stir in wine. Add more salt, pepper and sugar to taste. Simmer 15 minutes; do not boil. 12-16 servings.

If meat must be prepared especially for this stew, each piece should be braised separately. Put meat, poultry or game into a Dutch oven with 1 carrot, 1 stalk celery, 1 onion, 1 parsnip, 1 clove garlic, or 1 sprig parsley, 5 peppercorns, 1 cup water, and 1 cup wine. Simmer, covered, until meat is tender.

NOTE: When wine is added, chopped apples, heavy cream, and/or cooked small potatoes may also be added.