Take three pounds of flour and half a tumbler-
ful of warm milk, half an ounce of yeast, and put
in as much flour as the milk will absorb ; when
risen add the remainder of the flour, one pound of
butter, six eggs, and a little salt. Boil two pounds
of rice in butter, put into it some chopped mush-
roo✪ Koulbac or Coulebrakams, pepper and salt, boil six eggs hard and cut
them into slices, with any cold remains of boiled
fish also cut in slices ; roll a layer of pastry on a
buttered metal dish, and put the rice on to thin slices
of fish and eggs, then rice again and then another
layer of eggs ; put breadcrumbs on the top, and
bake in the oven.
62
NATIONAL VIANDS
Lenten Shtshi
Fry four minced onions in half a pint of oil till
tender, add a pound of sauerkraut, and let fry.
When quite cooked put all into a saucepan, add
water and a quarter of a pound of dried mushrooms
softened in water and chopped, cover and let boil
over a gentle fire, then strain through a fine sieve ;
add flour fried in oil and some olives, and let all
simmer for an hour, sprinkle with finely chopped
fennel and serve very hot
For good soup use bouillon instead of oil with
water and butter, and add a tablespoonful of sour
cream to it ; it can also be sprinkled with Par-
mesan.
Russian Melange of Fruit
Divide a couple of pears and the same of apples
into quarters, peel and core them, then slice them
very thinly ; take three oranges and prepare them
likewise ; also take a portion of pineapple and
cut it in the same manner. Place these in layers,
arranging them in different shades, and sprinkle
well with caster sugar and leave on ice for an hour.
Just before serving drain the syrup from the fruit,
and add to it three tablespoonfuls of brandy and
kirschwasser and pour over the fruit.
Mushroom Pie
(Dubois)
Get large and fleshy mushrooms ; trim their
stalks away, pare and cut them in two ; put the
pieces in a frying-pan with butter or oil, season
with salt and pepper ; fry them on a brisk fire for a
few minutes only, diminishing their volume, and
RUSSIAN, POLISH AND SIBERIAN 63
then take them off the fire. Spread the bottom of
a pie-dish with a few slices of raw ham ; then
place on the mushrooms by layers, alternating with
chopped onion, parsley, and a little fennel ; press
them close together ; mask also the top with slices
of ham and then baste with two tablespoonfuls of
brown sauce ; cover the pie with short crust✪ Mushroom Pie (Dubois), and
bake for one hour.
Mutton a la Moscovite. (Polish)
Mince and fry three onions, the same of carrots
and celery roots ; moisten with vinegar and water,
boil it, and add a bayleaf, two cloves of garlic,
parsley, cloves, and pepper, and boil for twenty
minutes ; let it cool, then pour it over a leg of
mutton which has been placed in an earthen pan ;
then wipe the mutton and roast in a moderate
oven for half an hour, and baste with the marinade.
When cooked strain the stock, thicken it, and pour
over the leg.
Okroska Soup. (Russian)
Make a puree or cold mash of pears, apples,
(_ grapes, plums, and oat grits, with some small pieces
of poultry, meat, herring, tomatoes, and cucumbers
floating in it.
Russian Sandwiches
Page 28 · 3 recipe records on this page
Presented as published in 1895. 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
Take three pounds of flour and half a tumblerful of warm milk, half an ounce of yeast, and put in as much flour as the milk will absorb ; when risen add the remainder of the flour, one pound of butter, six eggs, and a little salt. Boil two pounds of rice in butter, put into it some chopped mushrooms, pepper and salt, boil six eggs hard and cut them into slices, with any cold remains of boiled fish also cut in slices ; roll a layer of pastry on a buttered metal dish, and put the rice on to thin slices of fish and eggs, then rice again and then another layer of eggs ; put breadcrumbs on the top, and bake in the oven.
Lenten Shtshi
Fry four minced onions in half a pint of oil till tender, add a pound of sauerkraut, and let fry. When quite cooked put all into a saucepan, add water and a quarter of a pound of dried mushrooms softened in water and chopped, cover and let boil over a gentle fire, then strain through a fine sieve ; add flour fried in oil and some olives, and let all simmer for an hour, sprinkle with finely chopped fennel and serve very hot
For good soup use bouillon instead of oil with water and butter, and add a tablespoonful of sour cream to it ; it can also be sprinkled with Parmesan.
Russian Melange of Fruit
Divide a couple of pears and the same of apples into quarters, peel and core them, then slice them very thinly ; take three oranges and prepare them likewise ; also take a portion of pineapple and cut it in the same manner. Place these in layers, arranging them in different shades, and sprinkle well with caster sugar and leave on ice for an hour. Just before serving drain the syrup from the fruit, and add to it three tablespoonfuls of brandy and kirschwasser and pour over the fruit.
Mushroom Pie
(Dubois)
Get large and fleshy mushrooms ; trim their stalks away, pare and cut them in two ; put the pieces in a frying-pan with butter or oil, season with salt and pepper ; fry them on a brisk fire for a few minutes only, diminishing their volume, and
RUSSIAN, POLISH AND SIBERIAN 63
then take them off the fire. Spread the bottom of a pie-dish with a few slices of raw ham ; then place on the mushrooms by layers, alternating with chopped onion, parsley, and a little fennel ; press them close together ; mask also the top with slices of ham and then baste with two tablespoonfuls of brown sauce ; cover the pie with short crust, and bake for one hour.
Mutton a la Moscovite. (Polish)
Mince and fry three onions, the same of carrots and celery roots ; moisten with vinegar and water, boil it, and add a bayleaf, two cloves of garlic, parsley, cloves, and pepper, and boil for twenty minutes ; let it cool, then pour it over a leg of mutton which has been placed in an earthen pan ; then wipe the mutton and roast in a moderate oven for half an hour, and baste with the marinade. When cooked strain the stock, thicken it, and pour over the leg.
Okroska Soup. (Russian)
Make a puree or cold mash of pears, apples, grapes, plums, and oat grits, with some small pieces of poultry, meat, herring, tomatoes, and cucumbers floating in it.
Russian Sandwiches
Records on this page
Russian Cabbage and Meat SoupKoulbac or CoulebrakaMushroom Pie (Dubois)