 Patties
with salted pork fat
35 g of a wheaten flour, 2 g of sugar, 16 ml of milk, 0.3 g of salt,
2 g of yeast, 5 g of table margarine; for stuffing: 25 g of bacon (fat),
5 g of bulb onion, 0.5 g of sugar, 0.02 g of pepper, 1 twentieth part
of an egg.
Buy ready fermented dough. For stuffing to clean the bacon from the
skin, to cut fine small cubes, to fry with onion (fry the bacon only
up to transparency to not allow the fat to be melted), to cool, to add
sprinkling pepper, sugar. Grease with an egg small patties, cut in the
form of a half moon by usual way, and bake.
Nettle soup with sausage
1.5 l of broth or water, 2 soup spoons of pearl-barley, 4
smoked sausages, 300 g of young nettle, 1 bulb, 4 soup spoons of
oil, 4 soup spoons of sour cream, greengrocery.
Wash out the nettle, fill with boiling water, cast away on a
cullender, wipe through a screen. Wash out the pearl-barley, fill with
broth or water and put to cook. Cut finely and brown the onion and
when the pearl-barley reach up to half-readiness put the onion into a
casserole together with the prepared nettle, continue cooking. Salt on
taste. Wash up and cut the smoked sausages lengthways on two parts,
put them into the soup (big sausage should be cut into slices or straw).
Put finely cut green onion, dill, parsley into ready soup. Add a spoon
of sour cream in each plate.
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