Pig's Knuckles with Sauerkraut & Dumplings
1 egg, well beaten
1 cp flour
1 1/2 tbsp butter, melted
1/2 cp water
1/2 tsp salt
5 pig's knuckles
2 1/2 lbs sauerkraut
1 - Clean, scrape, and wash thoroughly the pig's knuckles.
2 - Combine with the sauerkraut and cover with cold water.
3 - Cook slowly until knuckles are tender.
4 - To the beaten egg, add the melted butter and water.
5 - Sift the flour, salt, and nutmeg together and combine with egg mixture.
6 - Beat thoroughly.
7 - If necessary, add more flour to make the batter stiff enough to drop from spoon.
8 - Twenty minutes before serving, drop the batter by spoonfuls into the hot sauerkraut.
9 - Cover tightly and serve as soon as dumplings are cooked.