Title: Pig's knuckles with sauerkraut & dumplings
 Categories: Penndutch, Pork
      Yield: 1 Servings
 
      1 ea Egg, well beaten
      1 c  Flour
  1 1/2 tb Butter, melted
    1/2 c  Water
    1/2 ts Salt
      1 ds Nutmeg
      5 ea Pig's knuckles
  2 1/2 lb Sauerkraut
 
  Clean, scrape and wash thoroughly the pig's knuckles. Combine with the
  sauerkraut and cover with cold water. Cook slowly until the knuckles
  are tender. To the beaten egg, add the melted butter and water. Sift
  the flour, salt and nutmeg together and combine with egg mixture.
  Beat thoroughly. If necessary, add more flour to make batter stiff
  enough to drop from spoon. 20 minutes before serving drop the batter
  by spoonfuls into the hot sauerkraut. Cover pot tightly and serve as
  soon as dumplings are cooked. Source:  Pennsylvania Dutch Cook Book -
  Fine Old Recipes, Culinary Arts Press, 1936.