1 q.t sauerkraut
1/4 C. sliced onion
2 T. butter or bacon drippings
2 or 3 medium-size apples
1 1/2 C. white wine
1/2 C. beef stock or bouillon
1 tsp. brown sugar
1 tsp. celery seeds

Drain kraut slightly. Cook onion in butter or drippings until transparent. Add sauerkraut and stir; cook slowly. Wash, peel, and core apples; dice fruit and add to sauerkraut. Add wine and enough stock or bouillon to cover. Cook slowly, uncovered, for 30 minutes. Add sugar and celery seeds; cover and finish cooking in moderate 325° oven 30 minutes longer.