Prepare a little stock with a brisket of beef, some
vegetables, and a piece of smoked bacon which has
first been blanched. The meat being nearly done, strain
two quarts of the stock, add some minced and lightly
seasoned raw beetroots, onions, leeks, a quarter of a white
cabbage head, and a piece of celery root✪ Broth, which have
first been fried in oil or butter on a moderate fire. Put
in small pieces of the meat and smoked bacon cut into
middling-sized squares, and boil gently till the meats and
vegetables are cooked. At the last moment stir into
the soup a little sour juice of beetroot, thicken it with
sour cream mixed with three tablespoonfuls of raw beet-
root rasped, and finish with a piece of chopped fennel.
Beluga. (Stewed Sturgeon.)
Place some fillets of sturgeon in a baking dish,
season them with salt and pepper, and put in two or
three small lumps of butter ; bake the fish for a quarter
of an hour, turning it at the end of seven minutes.
Take the fish out of the baking dish, mix a little flour
with the butter, season with chopped shallots, chives, and
parsley, then turn it into a stewpan, pour in one pint of
red wine, and boil for fifteen minutes. Move the stewpan
to the side of the fire, put in the fish to warm again,
but do not boil it. Turn the fish and cooking liquor
on to a hot dish, sprinkle some capers over it, and garnish
with crotons of fried bread.
568
SIBERIA
Shahrenoe Olene. (Grilled Fillets of Deer.)
Cut up a piece of fillet of roebuck into large square
slices, season with salt and pepper, then run them through
with a small skewer, alternating each slice with a slice of
sheep's tail fat (if sufficient of its own fat cannot be
got), and a few bay leaves, all seasoned with black
pepper and some cayenne, squeezing all the pieces one
against the other. Roast them in front or over the fire,
and when the meat is done salt it, and serve with any
kind of cooked potatoes.
Bigos. (Stewed Meats.)
Cook two pounds of good sour-crout ; drain, and put
it in layers in an earthen stewpan, intermingling each
layer with pieces of cooked meats, such as roebuck,
mutton, chicken, duck, ham, sausages, and bacon ;
baste the meats with a little good gravy✪ Bigos (Stewed Meats), cover the stew-
pan, and keep it in the oven for half an hour.
Goviadinoe Leposhkik. (Meat Dumplings.)
Make a dough of one pound of flour, a little water, an
egg, salt and pepper. Work it well and roll it out thin.
Mince a pound of juicy steak and an onion✪ Goviadinoe Leposhkik (Meat Dumplings) very fine ;
season with salt and pepper, and moisten with good hot
gravy. After mixing, let it stand to get cold. Cut
rounds from the dough, and place on them a piece of the
mixture. Fold the dough over and close the edges very
securely. Cook in stock. When they float, cook for
twenty minutes with the lid on the pot. Place them in a
S69
BANQUETS OF THE NATIONS
deep dish with some of the stock poured over. Pepper
and salt are served separately.
Shahrenoe Teter e Kapousta. (Braised Blackcock and Stewed
Cabbage.) ✪ Shahrenoe Teter e Kapousta (Braised Blackcock and Stewed Cabbage)
Page 226 · 6 recipe records on this page
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Prepare a little stock with a brisket of beef, some vegetables, and a piece of smoked bacon which has first been blanched. The meat being nearly done, strain two quarts of the stock, add some minced and lightly seasoned raw beetroots, onions, leeks, a quarter of a white cabbage head, and a piece of celery root, which have first been fried in oil or butter on a moderate fire. Put in small pieces of the meat and smoked bacon cut into mmiddling-sized squares, and boil gently till the meats and vegetables are cooked. At the last moment stir into the soup a little sour juice of beetroot, thicken it with sour cream mixed with three tablespoonfuls of raw beetroot rasped, and finish with a piece of chopped fennel..
Beluga. (Stewed Sturgeon.)
Place some fillets of sturgeon in a baking dish, season them with salt and pepper, and put in two or three small lumps of butter ; bake the fish for a quarter of an hour, turning it at the end of seven minutes. Take the fish out of the baking dish, mix a little flour with the butter, season with chopped shallots, chives, and parsley, then turn it into a stewpan, pour in one pint of red wine, and boil for fifteen minutes. Move the stewpan to the side of the fire, put in the fish to warm again, but do not boil it. Turn the fish and cooking liquor on to a hot dish, sprinkle some capers over it, and garnish with crotons of fried bread.
SIBERIA
Shahrenoe Olene. (Grilled Fillets of Deer.)
Cut up a piece of fillet of roebuck into large square slices, season with salt and pepper, then run them through with a small skewer, alternating each slice with a slice of sheep's tail fat (if sufficient of its own fat cannot be got), and a few bay leaves, all seasoned with black pepper and some cayenne, squeezing all the pieces one against the other. Roast them in front or over the fire, and when the meat is done salt it, and serve with any kind of cooked potatoes.
Bigos. (Stewed Meats.)
Cook two pounds of good sour-crout ; drain, and put it in layers in an earthen stewpan, intermingling each layer with pieces of cooked meats, such as roebuck, mutton, chicken, duck, ham, sausages, and bacon ; baste the meats with a little good gravy, cover the stewpan, and keep it in the oven for half an hour.
Goviadinoe Leposhkik. (Meat Dumplings.)
Make a dough of one pound of flour, a little water, an egg, salt and pepper. Work it well and roll it out thin. Mince a pound of juicy steak and an onion very fine ; season with salt and pepper, and moisten with good hot gravy. After mixing, let it stand to get cold. Cut rounds from the dough, and place on them a piece of the mixture. Fold the dough over and close the edges very securely. Cook in stock. When they float, cook for twenty minutes with the lid on the pot. Place them in a
deep dish with some of the stock poured over. Pepper and salt are served separately.
Shahrenoe Teter e Kapousta. (Braised Blackcock and Stewed
Cabbage.)
Records on this page
BrothGrilled Fillets of DeerStewed SturgeonBigos (Stewed Meats)Goviadinoe Leposhkik (Meat Dumplings)Shahrenoe Teter e Kapousta (Braised Blackcock and Stewed Cabbage)