Russian Cookbook

4 pork escalopes
4 slices lean ham
50 g oil
Salt and pepper, to taste

Batter:
2 eggs
2 tablespoons milk
50 g flour

Bash the meat, rub in salt and place a slice of ham on each piece. Prepare batter from beaten egg, milk and flour. Fold the cutlets, fix edges with a skewer and dip in thick batter. Fry in very hot on both sides.

Serve immediately with mashed potatoes.

500 g pork (shoulder)
1/2 L water
50 g bacon
50 g lard
100 g onion
500 g cabbage
pinch of caraway seed
1/2 teaspoon paprika
30 g flour
1/2 L stock,
Salt and pepper, to taste

Simmer pork in salted water till tender and then cut into small pieces. Cut the bacon into cubes, melt it over low heat, add a little lard and fry chopped onion in fat. Shred the cabbage finely, scald it in boiling water, strain and braise it with the fried onion. Add caraway seed, paprika and stock. When the cabbage is tender, allow all water to evaporate, sprinkle with flour, cook a little, then add remaining stock. Heat diced meat in the cabbage and serve with potatoes or bread.

750 g beef
1L water
100 g root vegetables

Sauce:
300 g stock
200 g cream
40 g flour
5 g sugar
1 egg yolk
3 tablespoons finely grated horseradish
Salt and pepper, to taste

Cook the meat in boiling water till tender. Allow to cool and cut in slices.

Remove one third of the stock, stir in cream mixed with flour (avoid forming of lumps). Flavour sauce with salt, sugar, stir in raw egg yolk and beat the mixture in a hot water bath till it thickens. Finally, add grated horseradish.