Cook a pork butt or meaty spare ribs in a large kettle of water (salted), enough water to cover meat. Remove meat when done and put in oven to brown. Drain sauerkraut and squeeze out as much as possible. Put into water that meat was cooked in. Grate 1 medium potato and add to sauerkraut. Sprinkle in a little caraway seeds and simmer.

In a frying pan melt 2 or 3 tablespoons Crisco. Add 3 heaping tablespoons flour and brown. Then slowly add water from sauerkraut and stir until smooth. Quickly pour into the kettle of sauerkraut and cook for about 1/2 hour more. We liked it served over boiled potatoes and eat with the pork.