Russian Pirog Kulbak

Ingredients

• Dissolve in a pint of tepid salted water
• i yeast-cake
• mixed with enough flour
• Add to this 2 eggs
• }4 Vo. oi butter
• Put in a buttered pie dish
• cover with cold boiled rice
• thin slices of smoked roe or smoked fish
• some pepper
• and nutmeg
• the other half of the dough

Method

1. 1

   Dissolve yeast in water, mix with flour to make a stiff dough, let rise until double.

2. 2

   Add eggs and butter, knead, let rise again.

3. 3

   Roll out, put in pie dish, cover with rice and smoked fish, sprinkle with pepper and nutmeg.

4. 4

   Lapp the other half of the dough over the filling, close edges with egg white, spread with beaten egg and breadcrumbs, and bake until light brown.

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 10. The excerpt below is the record exactly as published.

RUSSIAN PIROG KULBAK S)issolve in a pint of tepid salted water, i yeast- cake mixed with enough flour to make rather a stiff dough and let it rise until double its size. Add to this 2 eggs and }4 Vo. oi butter. Knead thoroughly. Put the paste in a warm place and let it rise again to double its size. Roll it out about }4 inch thick and put in a buttered pie dish; cover with cold boiled rice, then thin slices of smoked roe or smoked fish ; sprinkle over some pepper and nutmeg. The other half of the dough

Cook this with the app: pantry check, scaling, and the assistant.