Srazis

Ingredients

• pieces of meat without bone
• three minced onions
• some grated breadcrumbs
• one egg
• two tumblerfuls of bouillon
• some butter
• salt to taste
• pepper to taste

Method

1. 1

   Cut meat into half-inch squares, season with salt and pepper, and let stand for an hour.

2. 2

   Make forcemeat with minced onions, breadcrumbs, cooked mushrooms, and egg.

3. 3

   Spread over meat, roll up, tie with thread, dip in egg and flour.

4. 4

   Melt butter in a pan, add rolls, cover, and simmer gently.

5. 5

   Brown on all sides, add bouillon, and boil.

6. 6

   Serve with gravy and sprinkle with parsley.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 29. The excerpt below is the record exactly as published.

salt to taste, put in the peppercorns; mix the dressing, which should be of smitane or sour cream rubbed smooth with yolks of six hard-boiled eggs, a pinch of sugar and of salt ; then work the vinegar gradu- ally into the cream and with it dress the salad. Russian Waffles Melt a quarter of a pound of butter, and when it is quite soft but not running stir into the beaten yolks of eight eggs, also some sifted flour very gradually — ^a little at a time. Have ready some yeast melted in about half a pint of vv^ater and pour it into the mixture, and leave it to rise for half an hour in a warm place. Afterwards stir in the whisked whites of six eggs and a tablespoonful of whipped cream, and when all is quite smooth pour it into waffle irons to bake. Serve hot with caster sugar and apricot preserve. Take six ounces of fresh butter, the yolks of ten eggs whipped light, eight whites ditto, as much whipped cream as white of egg, two ounces of hard yeast melted in half a tumbler of warm porter. RUSSIAN, POLISH, AND SIBERIAN 65 When the butter is melted in a warm earthenware saucepan and is as soft as pomatum, stir in the beaten yolks, a spoonful at a time, then very gradually the sifted flour. Then pour in the yeast, cover, and leave for half an hour in a warm place ; then stir in the whipped white of egg, the cream, a pinch of salt, and when the batter is smooth bake in waffle irons. Serve hot with butter, powdered sugar, and cinnamon, or with preserves, Srazis Cut pieces of meat without bone into half-inch squares, pepper and salt them, and let them stand for an hour. Make a forcemeat with three minced onions, some grated breadcrumbs, some cooked minced mushrooms, one egg, with salt and pepper to taste. Spread this mince over the pieces of meat, and roll them up, tie them with thread, and dip them in egg and flour ; put them in a stew- pan in which some butter has been melted, put the cover on, and simmer over a gentle fire, stirring well ; then let them brown on all sides, add two tumblerfuls of bouillon

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