Roast. Chops. Onions soup
ZHIVANSKY ROAST IN A COUNTRY WAY
500 g pork, 200 g lard, 500 g beef (a back part), 5 bulbs, leaves issopa, a sage, a bay leaf, leaves of mint peppery, a balm, small branches chabera, ljubistok, celery leaves, parsley, 4 zubka garlic, black pepper, "kari", 5 table spoons of ketchup, 2 table spoons gorchitsy, 2 table spoons of vegetable oil.
Meat to cut on small pieces, slightly to beat off and salt. Moderately to rub with their mix of ketchup, gorchitsy and oils with "kari", pepper and the pounded garlic. To string pieces of a pas skewers alternately with an onions and lard, sometimes laying to grasses. When meat and other components will be strung, to rub with its remained mix of ketchup and other additives and to turn in two layers of a foil. It is good to close edges and gradually to fry over fire 2 hours. Then on one end to pierce a foil, and if juice does not follow, roast is ready. After that to remove a foil and quickly to drain meat over coals. In fire it is possible to throw a handful of grasses or a juniper branch. To submit with bread and vegetables.
PORK CHOPS, ZHARENNYE ON THE LATTICE
4 chops, 2 table spoons issopa, 2 zubka garlic, black pepper, salt.
Cutlets to beat off, rub with fresh leaves issopa, the wiped garlic and black pepper. To combine them against each other and to put at some o'clock on a cold. Then to salt and the furnace on a lattice over charcoal. To submit with bread and salad.
THE STUFFING TO CHICKENS
60 g a butter, 200г rolls, 2 eggs, milk or cream, salt, tsypljachja a liver, 1 table spoon issopa, 1 table spoon of parsley, a pinch "kari".
The Crushed roll to fill in with milk, razogretym a butter with the shaken up eggs (fibers it is possible to separate and shake up "snow"). A stuffing to salt, add a grated liver, issop, parsley, "kari". A stuffing fill a craw and a belly cavity of a chicken.
THE FRENCH ONIONS SOUP
100 g a butter, 500 g sweet onions, a sugar pinch, 1 l of the beef broth, a white wine glass, salt, 1 teaspoon of ground black pepper, 4 pieces of a white loaf, 100 g grated cheese, parsley, a shnitt-onions.
On oil to roast the onions cut by circles, having added a sugar pinch, to golden colour. To fill in onions with a broth, to add wine, salt, black pepper and to cook 15 minutes. To roast white loaf pieces.
Soup to pour in a pan, from above to put bread slices, plentifully to strew cheese and quickly to boil thoroughly in an oven. In a plate to strew small cut parsley and a shnitt-onions.
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