However, helpful Rangers will not believe your assurances to shoot only segoletki and will take care of all the emotional overload associated with the extraction of the beast: you will be happy working dogs, and plenty to shoot inside the corral.
Tangled for the daylight hours of aimless wandering miners pull out of the wilds of skinny whale, close the license and wish a safe journey home. Sharing, as you know, that infants have no reason but to celebrate a funeral feast is ruined by the hunt is even possible. To this end, I recall our team went to the nearest fishing base (“Friday”, if I’m not mistaken), and tasted pretty gastronomic delights of the young porosyatinki.
ROLL OF YEARLINGS
Those wishing to reproduce this dish from our menu: gut the carcass, separating the rib portion, severing legs, shoulders, head and neck. Separating with a knife the meat from the ribs outside, you should wrap it to the back and edges to nagrubili across in several places. Salt and pepper to the meat at the time set aside and prepare stuffing.
The liver and the liver of a pig boil in salted water until tender (5-7 minutes) and crank through a meat grinder together with soaked in milk or broth with bread (half loaf). There mix 50 g butter, a handful of scalded with boiling water raisins, seedless (was it in fact!), three raw egg yolks (we only had hard-boiled eggs), a teaspoon of sugar, three cloves pounded stamens, five grains of crushed white pepper, salt.
Carefully kneaded the meat and form it into something like an ellipsoid. Put the spareribs back, fold in sides of meat and broken ribs, put the stuffing and spread it evenly along the length. Smell the sides so that one side of the lap went second, politcnica at the ends of the meat, trimming the meat. Tie twine or strong thread like a sausage. Frying on the stovetop and in the oven, pouring the released juices. Readiness is determined by the lack of blood at the puncture (pierce the pork tenderloin – the meat along the spine).
PORK IN STARAYA RUSSA
In fact, for this dish needed a decent pork butt ham on four pounds, with fat, yeah where can you get forest with him? Okay, let’s go and thighs with blades yearlings the size of slightly large Bush legs. But the village has allowed us to implement the recipe ancestors and stalls round the clock work, and the livestock somewhere keep. The fact that cooking took the black beer and the hay dust. The first was no problem, but please give a couple of handfuls of hay dust had plunged the old lady in local tetanus. And the more I explained to her why I need it, the greater the distrust I read in her eyes. “No, tell me, what are you doing with it? Otherwise ladies,” asked the stubborn old woman for the tenth time. “Like I said, for cooking, instead of spices, in the old days as it was made”, – the tenth time I repeated. “You’re lying, I know you better not cooked. Laugh at an old woman! Get out!” – pushed me to the door grandma. “The icon that it to swear?! – in the hearts I clung to the doorpost, is to try the ladies!” Thank God, took pity, brought, and after all shouted: “Maybe the pepper with the Bay leaf.”
So, all the components were formed. According to the classic recipe sirloin pork leg wrapped in a napkin and placed in a pot of cold water to which you add a couple of handfuls “of fresh, fragrant hay dust”. Napkins were not available, but there was a piece of gauze. Wrapped in him, and twice, at intervals, boiled the pot. Pulled the meat when you take off the gauze, again put in a clean pot and, adding the allspice and black pepper, Bay leaf and salt, poured a bottle of black beer. Then the pork until cooked has been stewing under the lid.
Tasted this beauty under beer sauce with boiled potatoes. Had Breakfast remnants of a loaf and baked ham and cold made a lasting impression on hunters. The slice I tore down and the old woman. Looking around him on all sides, she asked, “hay, my where?” – “Excuse me,” I said, ” ate everything, not a crumb left!”
To restore historical justice here is the authentic name of this dish on the originator: “This baked ham in hay dust with beer.”
HEAD OF WILD BOAR
As in the trunk of my car turned out to be the head of this NIF-NIF, I’ll never know. Whether it was thrown there when overbeke, or who just made a joke. In short, had something to do with it. But what? Again saved the book of old recipes, where I was discharged and given name fully. However, for my case is very strong. After half a day I singe the wilds gustyuschie bristles with a blowtorch, still managed to bring an unexpected trophy before finishing semi-finished product. And all further action has been conducted in full compliance with the pre-revolutionary in words.
Wetting “a full head of wild boar” in cold water for a night, I the next morning, doused her with boiling water and carefully scraped. Pulled out his tongue, tied his head in a cloth and boiled with the fruit vinegar, salt, spices, onion and garlic for about three hours on low heat. Wareprise the broth is strained and poured in the molds and carried to the cold. The head defined on a dish, garnish with herbs.
I can say one thing: the time spent worrying about shaggy head, was not in vain. What’s hot with Frenkom that cold with the strongest jelly pig’s head is extremely delicate and fragrant. About the taste I do not say – divinely.
Good for you, gentlemen!
