Russian Cuisine

Main dishes

7 ounces pork fatback, cut into 1/8-inch slices
1 large grouse (capercaillie, 2-3 pounds)
Salt to taste
2 bay leaves
3 whole cloves
½ inch cinnamon stick
1 onion, sliced
1 bottle dry red wine

Cover the bottom of a glazed ceramic jar with several slices of pork fatback. Cut the grouse into serving pieces and add them to the jar, interspersed with the salt, spices, onion, and remaining fatback. Add the bottle of red wine. Tie a cloth over the opening and seal with dough. After you have baked your daily bread and taken it from the oven, place the grouse in the oven and leave it there overnight. (The large Russian wood-burning stoves retained the heat that had accumulated during the bread-baking, and the grouse would cook as the oven slowly cooled off. ) The next day, arrange the grouse on a platter, chill, and serve.

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1 recipe Yeast Dough
1/2 cake compressed yeast (3 ounces), or 1/2 packa
2 tablespoons plus 1/2 teaspoon sugar, in all
2 teaspoons warm water (900-95°F for compressed ye
1 pound instant-blending or all-purpose flour
3/4 teaspoon salt
13/4 cups

Mix the yeast, 1/2 teaspoon of sugar, and 2 teaspoons of warm water, and proof the yeast MIXING AND KNEADING WITH AN ELECTRIC MIXER In the bowl of an electric mixer, combine the yeast mixture, the remaining sugar, 2Y2 cups of flour, salt, and 1Y2

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  Old Recipe for Sugar Beet Coffee

sugar beet or honey
coffee “Mocco”

Rinse and peel the beet and cut it into small square pieces and dry them. Fry the beet as coffee and grind it hot. Keep the mixture in a tin. The longer it is preserved, the tastier the “coffee” gets. You may also mix it evenly with natural coffee “Mocco”.

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