Roasted boiled beef.

600 g boiled beef, 1 egg, 1 cup breadcrumbs, 1 tbsp. a spoonful of melted bacon or melted butter, a little milk, salt.

For the sauce: 0.5 tbsp. tablespoons of flour, 0.5 tbsp. tablespoons of butter, 1 cup of broth, 0.5 h. spoons of mustard, vinegar, sugar, salt.

Cut the boiled meat into slices across the fibers, moisten with an egg beaten with a little milk and salt, roll in breadcrumbs and fry on both sides in lard, according to the Internet publication for girls and women from 14 to 35 years old Pannochka. net Fry the flour intended for the sauce in butter, dilute with broth; stirring, cook a little, strain, add salt, mustard, vinegar, sugar and heat to a boil.

Arrange meat slices on a platter.. Next to place boiled beans seasoned with sauce. Pour the rest of the sauce around the meat.. Instead of beans, you can serve fried boiled potatoes in fat..

Beef stew stuffed with vegetables and bacon.

1 kg beef (shoulder, brisket), 10 peppercorns, salt, bay leaf, 1 cm. a spoonful of melted bacon or animal fat, 100 g bacon.

For the sauce: 2 tbsp. spoons of tomato puree, 0.5 tablespoons of flour, 0.5 tbsp. butter spoons.

Roots: 1 carrot, 1 onion, 0.5 parsley, 0.5 celery.

Wash the meat, dry with a clean cloth and remove the top films. Carrots, parsley, celery peeled, washed and cut into oblong pieces. With a sharp wooden peg, prick the meat along the fibers and stuff with chopped vegetables and bacon.

If the meat is fatty, then it should be stuffed only with vegetables, and if it is thin, with lard. Then fry the whole piece of meat in a pan on all sides with a small amount of fat, then put in a stew dish or in another low saucepan with thick walls. Pour half the meat with water, put the rest of the vegetables, onion, bay leaf, pepper, salt and, closing the pan, simmer in moderate heat for 2-2.5 hours (until the meat becomes soft).

Cool the stew slightly, cut into thin slices across the grain and carefully place on a warmed dish.. Brisket (beef) must be cut into pieces, bones removed. The juice remaining from the stewing, intended for the sauce, should be heated to make it thicker, add flour fried in butter to a slightly yellowish color, tomato puree, cook everything, strain, rub the vegetables, heat to a boil and pour the meat.

Serve boiled potatoes or boiled pasta as a hot side dish.. Put them on one side of the dish next to the meat.

Separately, you can serve green salad and horseradish with vinegar.

Beef Goulash.

1 kg beef (hind leg, brisket), 1 tbsp. a spoonful of melted bacon, 3 onions, 3 tbsp. spoons of tomato puree, 0.5 tbsp. flour, 12 peppercorns, salt, 1 bay leaf, 2 cm. spoons of sour cream (optional), broth.

Washed and drained meat (removing large films) cut into square pieces of medium size (30 g each), put in a pan and fry in a small amount of fat. At the end of frying, sprinkle with chopped onion, flour. When the pieces are fried, add the tomato puree.. Then put everything in a saucepan, pour in meat broth so that it covers almost all the meat, add salt, pepper, bay leaf, close the saucepan and simmer in the oven or on the stove - 1-1.5 hours. By the end of the quenching, put sour cream (optional).

Before serving, on one side of the dish put the meat, poured with the same juice in which it was stewed, and on the other side - boiled potatoes, mashed potatoes. Drizzle this side dish with butter..

Separately serve pickled cucumbers or tomatoes.

In the same way, you can cook pork goulash.

Beef steak chop.

1 kg beef (hind leg, shoulder blade), 100 g beef or pork fat or bacon, 0.5 tbsp. spoons of combi fat or melted lard, 0.5 tbsp. tablespoons butter (for pouring), ground pepper, salt.

Wash the meat, dry it, remove the necks, cut across the fibers into thin pieces and chop into slices or beat well with a metal hammer, removing the films. Cut beef or pork lard, and chop the lard. Then take 80 g of minced meat, add a little bacon, round with a knife and cut round steaks 1.5 cm thick. Sprinkle them with salt and pepper and fry. On each of them you can put fried onions or scrambled eggs for one egg. Serve fried potatoes as a side dish.

The same steaks can be prepared from minced meat. In this case, the meat should be well cleaned of films, passed along with beef fat or bacon through a meat grinder, add salt, pepper, 0.25 cups of water, mix well and cut the steaks with a knife. They can be served with boiled potatoes, boiled pasta poured with butter or another side dish..

Separately serve salad or pickled vegetables.

Beef baked in horseradish sauce.

600 g boiled beef, 1 egg for brushing, 1 tbsp. a spoonful of butter, crackers.

For mashed potatoes: l kg of potatoes, 1 tbsp. butter spoon. 0.5 cup milk, salt.

For the sauce: 1 tbsp. flour spoon, 1 tbsp. tablespoon butter, 1 cup sour cream, 1.5 cups broth, 2-3 egg yolks, 1 cup grated horseradish, salt, vinegar, sugar to taste.

Cut the boiled meat into slices, lay in rows in a shallow casserole dish greased and sprinkled with breadcrumbs or an enameled bowl. Put cooked mashed potatoes around. Miss pour horseradish sauce. Grease mashed potatoes with a beaten egg, pour over everything with butter and bake in the oven for 15 minutes.

Prepare the sauce as follows, fry the flour in butter, add the grated horseradish and, stirring, fry a little more, then dilute with the broth, cook a little, add the egg yolks and sour cream, salt, vinegar, sugar and pour the baked meat.

Beef casserole can be served hot for breakfast and dinner in the same bowl in which it was baked.

If boiled meat cannot be cut into beautiful slices, it should be cut into pieces and mixed with horseradish sauce. In order for the sauce to thicken and bake better, you need to put an egg yellow or a whole egg in it..

Instead of mashed potatoes, you can use pearl barley porridge, coarsely chopped boiled homemade noodles. Before baking, sprinkle them on top with grated cheese and drizzle with butter..

Pork boiled.

1 kg pork, 1 onion, 0.5 carrots, 0.5 parsley root, 10 peppercorns, 2 bay leaves, salt, 1 glass of tomato sauce.

Wash a piece of shoulder blade or brisket, put in boiling water and cook for 1.5 hours at a low boil, along with spices and coarsely chopped roots. Salt at the end of cooking. If the fork enters freely into the meat, it is ready..

Separate the cooked meat from the bones, cut across the fibers into thin slices and put on a warmed dish. The brisket can be cut into pieces. leaving bones. Meat is served with boiled potatoes, mashed potatoes or stewed beans as a side dish.. Meat can be poured with hot tomato sauce or sauce.

Separately serve pickles, tomatoes, radish salad, fresh cabbage or other green salad.

Boiled cold pork can be served as an appetizer.

Homemade boiled sausages.

1 kg pork (ham), 0.5 garlic cloves or 0.5 teaspoon marjoram, ground pepper, salt, pork small intestines, 150 g bacon, broth.

Pass the pork through a meat grinder or finely chop, add salt, grated garlic, onion, marjoram, ground pepper, a little broth, chopped bacon, mix everything and stuff the prepared pork small intestines with the prepared mass. Starting the intestines with meat, they are twisted every 15-20 cm and the sausage is divided in portions. The ends of the sausages should be tied up. Boil them for 10-15 minutes in salted water. Then they can be fried a little with fat..

Before serving, separate the sausages from one another, put on a dish, pour over the bacon on which they were fried. Put mashed potatoes next to the sausages. Separately serve pickles, sauerkraut, tomato salad, fresh cabbage or other green salad.

Pork goulash with noodles.

800 g pork (shoulder, neck, brisket), 1 tbsp. a spoonful of melted bacon, 1 onion, 3-4 tomatoes, 2 tbsp. spoons of grated cheese, ground pepper, broth.

For the noodles: 2 cups flour, 1 egg, salt and water.

Washed and dried pork (removing large films) cut into slices weighing about 25 g and fry them in well-heated fat until browned on all sides.

At the end of frying, sprinkle the meat with salt, ground pepper and finely chopped onion.. When it is fried, put peeled, seedless, cut into pieces tomatoes, from which the dish will take on a beautiful color..

Then put in a saucepan, completely pour the broth, cover the saucepan and simmer for about an hour until the meat becomes soft.

Sift flour for noodles, pour in water, put an egg, salt and knead a stiff dough.. Roll it out thinly, dry it a little, sprinkle with flour, roll it to one side, cut it across into narrow strips. Boil the noodles in plenty of salted water. Put the removed noodles into the pot with the stew. Mix everything gently, cover the pan with a lid and put in the oven for 20 minutes to finish cooking.. Should not interfere.

Put pork goulash with noodles on a dish, sprinkle with grated cheese and serve.

Lamb ragout with vegetables.

1 kg lamb, 2 st. spoons of melted bacon, 5 potatoes, 2-3 carrots, 1 glass of beans, 1 parsley, 4 onions, 2 tbsp. spoons of tomato puree, 1 tbsp. a spoonful of flour, pepper, salt.

Cut the washed meat (breast, shoulder or neck) together with the bones into pieces weighing about 30-40 g. Sprinkle them with salt, ground pepper and fry in fat. Finishing frying, sprinkle the meat with flour, add tomato puree, put in a saucepan, pour in broth or hot water and simmer for 45-60 minutes.

Then add vegetables cut into pieces and fried in fat: potatoes, carrots, onions, parsley; mix everything, cover the pan with a lid and simmer for another half an hour in the oven until the vegetables are soft. By the end of the stew, put boiled beans and add 0.5 cups of sour cream (optional).

You can put any vegetables in the stew, for example, fresh cabbage, turnips, and instead of tomato puree, you can put fresh tomatoes.

Lamb stew.

1 kg lamb, 1 carrot, 1 onion, 1 parsley, 1 tbsp. a spoonful of melted lard, 2 tbsp. spoons of sour cream, 1 tbsp. a spoonful of flour, 1 bay leaf, 12 peppercorns, salt, broth.

Washed lamb brisket or shoulder blade cut into pieces or leave a whole piece. Sprinkle with salt, pepper, flour and fry on all sides in fat.

Fry peeled and chopped carrots, onions, parsley together with meat or separately on a small amount of fat. Put fried meat, fried vegetables in a stewing dish or in a low saucepan, pour in fat. on which they roasted. half-fill with broth, cover the pan with a lid and simmer until the meat is tender. At the end of the stew, salt and add sour cream.

Remove bones from stew. Lamb cut into slices. Then carefully place them on a dish one on top of the other and pour over the juice in which the meat was stewed.. Next to put stewed beets, cabbage or boiled potatoes.

Before cooking, lamb can be marinated and stuffed with lard (lard).

Rabbit stuffed.

1 rabbit, 1 tbsp. a spoonful of melted bacon, 150 g bacon, salt.

For the filling: rabbit shoulder blades, its kidneys, liver, bacon, 1 onion, 2 carrots, 1 egg, 2 slices of rolls, 0.75 cups of milk for soaking, 1 tbsp. butter spoon. pepper, a little sour cream.

Wash the rabbit, dry it, cut off the shoulder blades and the neck, chop the spine from the inside with a chop or knife (without cutting it completely) so that it is easier to cut the fried rabbit into pieces. Then salt the rabbit, stuff with minced meat, sew up the abdomen, stuff the back and hind legs with lard, put on a baking sheet (back up) and fry.

Cut off the meat intended for the filling from the shoulder blades, neck and chop well together with the kidneys, liver, lard, fried carrots and onions. Add a roll soaked in milk, chopped bacon, ground pepper, salt, egg, sour cream, mix everything and stuff the rabbit. You can put (optionally) chopped or minced veal, chicken or liver into the filling.

Before serving, cut the roast into pieces, put them on a warmed dish in the same order as the whole roast, and pour over the remaining juice from the roast. Cover with fried potatoes.

Separately serve green salad, lingonberry jam or fresh fruit salad.

In the same way, you can stuff and fry only the front of the rabbit.

Rabbit schnitzel.

1 kg rabbit meat, 100 g fresh bacon, 1 tbsp. spoon of melted fat or melted butter, 1 egg, 0.5 cups of white bread crumbs, 1 tbsp. a spoonful of grated cheese, ground pepper, salt, a little milk.

The meat of the loin and back of the rabbit, along with bacon (lard), chop into slices. If the rabbit is fat, lard can be omitted, using rabbit fat instead. Then beat off the meat with a knife, cut oval schnitzels (1-2 schnitzels for each person). sprinkle them with salt, ground pepper, moisten with an egg beaten with a little milk, roll in stale bread crumbs or breadcrumbs mixed with grated cheese, and fry in butter.

Serve hot boiled schnitzel. fried potatoes, stewed carrots and mashed potatoes.

Schnitzel can also be served with fresh fruit salad, soaked apples, lingonberry jam, marinated mushroom salad.

Rabbit cutlets.

1 kg rabbit meat, 100 g bacon, 0.5 cup milk, 1 tbsp. a spoonful of melted bacon, butter or carrots, 1 egg, ground pepper, salt, 2 slices of rolls, crackers.

Pass the washed, dried and separated from the bones rabbit meat through a meat grinder along with lard and a loaf soaked in milk. Add salt, pepper, egg, mix well and cut the cutlets. Fry in hot oil. Before frying cutlets can be rolled in breadcrumbs or flour.

When serving, put the cutlets on a dish, pour over with oil, and put a hot side dish of vegetables or cereals next to it..

Chicken stewed in sour cream.

1 chicken, 1 st. a spoonful of butter, salt, 1 cup sour cream.

Cut the gutted and washed chicken in half or into 4 parts, salt and fry in a pan with oil. The chicken can also be fried in the oven until the crust is browned.. Then pour the remaining oil from the frying into the stew dish, put the chicken pieces fried and spread on all sides with sour cream, pour the rest of the sour cream, cover and simmer in the oven.

Before serving, cut the meat into smaller pieces, pour over the juice, put rice porridge, stewed carrots or boiled green peas poured with butter around. You can put a side dish of several types of vegetables.

Fried chicken.

Salt the gutted and washed chicken, tie the wings and legs, spread the surface with sour cream or butter, put on a baking sheet (back down) and fry in a hot oven until the chicken is browned on all sides.

Then pour in 1 glass of hot water or broth, add sliced \u200b\u200bcarrots, parsley, a few peppercorns and, reducing the heat, fry it, pouring every 10-15 minutes with the juice formed during frying. To prevent the chicken from burning, the roast can be covered with greased paper.. Roast the chicken for about 1.5 hours. When the fork enters the meat freely at its thickest point, the roast is ready..

In the middle of frying, you can put potatoes, carrots or apples on the same baking sheet next to the chicken.. They should also be poured with juice from the roast.. Potatoes are usually fried cut into 2 or 4 parts, carrots - cut into slices, apples (with peel) - whole.

Slightly chilled roast cut into pieces with a sharp knife and put on a dish in the form of a whole bird. Then heat in the oven, put fried potatoes, carrots or apples around. Dilute the juice left from the roast with hot water, boil a little, strain and serve in a gravy boat.

Chicken cutlets.

500 g chicken (pulp from chicken breast or thighs), 2 slices of bread, 0.75 cups of milk, 1 egg, 2 tbsp. tablespoons of oil, 1 cup breadcrumbs, salt.

Pass the pulp from the breast and thighs (without skin) through a meat grinder along with a bun soaked in milk, add an egg, salt, mashed butter, mix, if necessary, dilute with broth and cut the cutlets. Roll them in breadcrumbs and fry them in butter.. Then put in the oven for 7-10 minutes to roast.

Before serving, put the cutlets on a dish and pour with melted butter.. As a side dish, serve hot boiled green peas, fried potatoes, mashed potatoes, rice porridge. Separately serve green salad, pickled fruit.

Chicken casserole.

500 g boiled or fried chicken, 1 tbsp. a spoonful of butter, 2 slices of rolls, 0.75 cups of milk, 2 eggs, 0.5 cups of sour cream, pepper, salt, crackers.

Boiled or fried chicken, removing the bones, pass through a meat grinder, add the roll soaked in milk, mashed butter, egg yolks, sour cream, salt, ground pepper and grind everything. Then add the beaten egg whites, mix gently and put in a bowl greased with breadcrumbs and sprinkled with breadcrumbs.. Bake for 40 minutes in the oven, placing the bowl on a baking sheet with hot water.

Before serving, tip the casserole onto a small plate.. To separate the casserole, briefly wrap the bowl with a cloth dampened with cold water..

Goose or duck boiled then fried.

1.5 kg duck or goose, 1 carrot, 1 onion, 1 parsley, 12 peppercorns, 2 bay leaves, 1 tbsp. a spoonful of butter, 0.5 cups of sour cream, salt.

Cut the peeled goose or duck into 2 or 4 parts and cook in a broth of roots and spices. Then cut into pieces, salt and fry in oil until they are browned.

When serving goose or duck put on a dish and pour melted butter with sour cream. Put hot potatoes, mashed potatoes or vegetable stew nearby. Green salad, pickled mushrooms or fresh cabbage salad served separately.

Goose or duck fried stuffed with cabbage.

1 goose or duck, salt.

For the filling: 1 bowl of sauerkraut, 100 g goose or duck fat, 1 onion, 1 carrot, 8 peppercorns, a little sugar.

Sauerkraut (if it is very sour, then rinse), put in a saucepan, add onion fried in goose fat, pour in a little hot water, cover the pan with a lid and simmer. Stir so that the cabbage does not burn.. At the end of the stew, add the roasted chopped carrots, peppers and, if required, sugar.

Salt the peeled goose, stuff with stewed cabbage, sew up the abdomen: tie the legs and wings, put in the goose or on a baking sheet and fry in a hot oven, pouring juice from the roast. If juice is low, add some hot water. To prevent the roast from burning, you need to cover it with greased paper.. Goose fry 2-3 hours. duck - a little less.

Roast goose cut into pieces. Put the cabbage in the middle of the dish and pour over the fat in which the goose was fried. Put pieces of goose on cabbage so that it looks like a whole bird. Top with fried potatoes or mashed potatoes.

Goose with cabbage filling is served only hot. Goose can be fried without cabbage filling, stew cabbage separately, and when serving, put near the roast. However, cabbage stewed in goose is tastier..

Fry the duck with stewed cabbage in the same way as a goose.

Roasted turkey with plums.

1 turkey, 1 kg fresh or 700 g dried plums, 2 tbsp. spoons of sour cream, salt.

For rice porridge: 1 cup rice, 1 tbsp. a spoonful of oil, salt.

Wash the cleaned and gutted turkey, dry and salt, rubbing the inside and top with salt. Put soaked dried plums in the abdomen and goiter, then sew.

Wings to bend to the back and tie. Legs tie in front. Spread the turkey with butter or sour cream, put it on a baking sheet (back down), placing two splinters, and fry in a hot oven for 2-2.5 hours, pouring the roast with juice until the meat is soft. If there is not enough juice, add a little broth.

You can fry half a turkey. In this case, stew the plums in a separate bowl, adding the juice from the roast.

When serving, cut the roast into pieces, carefully place on a dish and pour over the juice in which it was fried.. Next to put crumbly rice porridge, cooked in turkey leftover broth, and plums.

Fried turkey with plums can be served as a cold appetizer. Then rice porridge and sauce should not be served.

wild duck and goose.

1 wild duck or goose, 6 allspice peas, 6 bitter pepper peas, 0.25 nutmeg, 0.25 tsp cumin, parsley, salt.

Dry the cleaned, gutted and well-washed duck, grate with salt, ground pepper, grated nutmeg, caraway seeds, finely chopped parsley and leave for half an hour to remove the specific smell.

Fry the duck prepared in this way in the oven, pouring juice from the roast. If there is not enough juice, add hot water or broth. Roast the duck for about an hour.

Roast duck cut in half or into 4 parts and serve with mashed potatoes, fried potatoes, stewed cabbage or baked apples.

Bird giblet casserole.

500 g poultry giblets or game meat, 150 g bacon, 2 carrots, 1 parsley, 1 onion, 1 glass of breadcrumbs, 2 eggs, 2 tbsp. tablespoons of grated cheese or 0.5 herring, ground pepper.

For the sauce: 1 tbsp. a spoonful of white cyxares, 1 glass of juice left over from stewing meat, 2 tbsp. spoons of sour cream.

Bird's liver, stomach, heart, wings, neck put in a saucepan, pour water, add bacon, roots and simmer in a closed saucepan. Then cool and take out the bones.

Meat, along with bacon, vegetables, soaked and peeled herring, pass through a meat grinder. Add crackers, eggs, ground pepper to the mass, mix everything and, if necessary, dilute with broth. Put in a bowl greased with breadcrumbs and sprinkled with breadcrumbs, bake in the oven.

Before serving, tip the casserole onto a small plate, cover with toasted bread around. Casserole on a plate can be decorated with mashed potatoes, put in the oven. to dry, then brush with egg, sprinkle with breadcrumbs and bake again.

Sauce should be served with the casserole. Fry crackers in butter so that they brown, dilute with strained juice left over from stewing meat, add sour cream, boil and serve in a gravy boat. This sauce is more suitable for a casserole with croutons.. Serve sour cream or tomato sauce with mashed potatoes.

In the same way, a wild bird casserole is prepared.. The internal organs of small birds are not eaten.

Stewed bird giblets.

Liver, stomach, heart, neck, wings cut and chopped. If there are not enough, add other poultry meat. Put everything in a stewing bowl or in a pan with heated oil or melted bacon and fry, sprinkling a little flour. Then add carrots, onions fried in fat, pour hot water over it and simmer in a closed saucepan until the meat becomes soft..

By the end of the stew, put pepper, salt in season with sour cream. If there are more bird livers, they should be fried separately and added to the stewed giblets.

When serving, put on a dish. Put boiled potatoes or barley porridge next to it.

Goose neck stuffed.

1 goose neck.

For the filling: 0.75-1 cup barley groats, goose liver, stomach, 0.5 onions, goose fat, ground pepper, salt, broth.

Peel off the skin from the goose neck, stuff it with barley grits, sew up both ends and stew or roast in the oven.

Uncut goose neck can also be stuffed. In this case, cut off the neck bone through the cut in the goiter and remove it.. Stuff the skin of the neck and goiter with the prepared mass, sew it up, fry it together with the goose.

When serving, cut the goose neck into slices and pour over the juice from the roast.

Pour barley groats intended for filling with fatty broth or hot water to swell. Then add finely chopped fried liver, stomach, onion, goose fat and, if available, pureed goose blood, pepper, salt. Mix the weight, dilute with broth so that the mass is not hard, and stuff the goose neck.

Instead of barley groats, as a filling, you can take grated potatoes or minced bread.

For the filling, grate 3-4 peeled raw potatoes, add fried goose fat, salt and mix.

Scrambled eggs with onions.

2-3 eggs, 2 onions, 3-4 tbsp. spoons of sunflower oil, salt, red pepper.

Stew peeled and finely chopped onions for 10 minutes in a body in a pan or in another deep dish with a lid.

Add 3-4 tbsp. tablespoons of water, a pinch of salt, while stirring often. Then pour the onion with eggs, salt with a pinch of salt and fry for 3-4 minutes over low heat, without stirring.. Shake the pan from time to time so that the oil spreads evenly and the proteins are well fried.. Season with a pinch of red pepper and remove from heat..

Eggs in a nest.

6 eggs, 6 slices of boiled sausage without fat, 0.5 tbsp. spoons of lard, salt, a few lettuce leaves.

Cut the sausage into slices, fry in a pan in lard. From the heat, the skin shrinks, and a slice of sausage takes the form of a nest, into which an egg is released.. Lightly salt the squirrels and keep on the stove until cooked. Put on a dish, decorate with a green salad. In order for the nests to be even, the sausage slices must certainly be whole..

egg meatballs.

5 eggs, 1 onion, 1 slice of white bread, 1 potato, 1 tbsp. a spoonful of flour, salt, pepper, herbs, 2 tbsp. spoons of lard, 1 tbsp. a spoonful of crushed crackers.

Fry finely chopped onion in lard. Beat 4 eggs in a bowl, as for an omelette, salt and pour over the fried onions. When the eggs are ready, set aside and let cool..

Pass through a meat grinder along with a slice of bread soaked in milk and squeezed out and with one potato (preferably boiled). Mix well, add 1 raw egg, 1 tablespoon of flour and finely chopped greens. Salt, pepper, cut meatballs, roll in breadcrumbs and fry in lard. These meatballs taste like chicken cutlets..

natural omelette.

2 eggs, 2 tbsp. spoons of sunflower oil and 2 pieces of butter (the size of a piece of sugar), salt.

Beat eggs with a pinch of salt and 2 tablespoons of cold water. Pour mixture into hot oil and stir. After 30 seconds, use a fork to collect the omelet from the sides of the pan to the middle, then the middle of the omelet will become juicy, and the omelette itself will become tall and fluffy! After 0.5 minutes, turn the omelet over and fry on the other side until golden brown. Sprinkle with red or black ground pepper to taste.

Economical omelette.

4 eggs, 2 tbsp. tablespoons of flour, 0.75 cups of milk, 1 hour. a spoonful of yeast, 0.5 tbsp.

tablespoons butter or lard, salt, pepper, herbs.

Wet the yeast, release eggs on them, add flour there, pour in 0.75 cups of milk or water and mix everything. Salt, add pepper, put finely chopped greens and, when the frying pan with butter or lard, put on a strong fire, warms up well, pour the mixture and cover with a lid.

When the omelette is browned, turn over and fry on the other side..

Dalasyuk R. , Kampat L. , Shevchuk T.

medbe. en.