1 goose, 10 cooking apples, 5 slices white bread, cinnamon, 1/2 glass (1/2 cup) cream, 1 tbsp salt Peel the apples, remove seed coats and dice the apples. Spread over the diced apples the white bread soaked in cream, as well as cinnamon and salt at the edge of a knife. Mix the filling. Fill the goose well washed and rubbed with salt and pepper both inside and outside. Sew the bird up, butter it and put into the oven to roast for 30 minutes at 220°C (428°F) then reducing the heat to 150°C (300°F). Roast the goose until tender (approximately for 3 hours) often pouring it with the drippings of boiling water.

3 glasses (3 1/2 cups) water, 1.5 glasses (1 3/4 cups) buckwheat, 6 to 7 tbsps vegetable oil Sort out the buckwheat, sift flour dust, pour in water, close by a cover and boil over high heat. When it starts to boil, reduce the heat twice and keep boiling for 10 minutes until the kasha is getting thick, then turn down the heat again and simmer for 5 to 7 minutes until the water completely evaporates. Take the kasha from the heat and put under a warm cloth for 15 minutes. Put diced lard on a frying-pan and saute until golden-brown melting the entire lard down. Pour the ready kasha with crackling.

4.5 glasses (7 cups) flour, 4 glasses (4 1/2 cups) milk, 25 g (1 1/2 tbsps) yeast, 25 g (1 1/2 tbsps) butter, 100 g (1/2 cup) cream, 2 eggs, 2 tsps sugar, 1 tsp salt Dissolve half the flour, the yeast and butter in milk and let it rise. Beat up the dough, add the rest of the flour, salt and egg yolks ground with sugar. Beat again, add the beaten egg whites and cream, let the dough rest and then begin to bake.

Suckling pig, 1 tbsp salt, 2 onions, 8 sweet pepper corns, 100 g (1/2 cup) butter, 2 loaves white bread, 1 glass (1 1/4 cup) milk, 4 eggs, 1 tbsp flour, 6 glasses (6 3/4 cups) stock or water, 1.5 glasses (1 3/4 cup) stock Clean the pig thoroughly. Boil the lungs and heart until tender together with raw liver after removing the outer skin and veining. Grind the chopped meat through a colander and add 20 g (1 1/2 tablespoons) of butter rubbed until foamy, loaves of white bread well soaked in milk, eggs, salt and 4 ground pepper corns. Mix all well and fill the cleaned pig’s cavity with the mixture. Sew the pig up. Grease it with butter and put into the oven for 1 to 1.5 hours frequently pouring it with boiling water of stock. Garnish with soaked paradise apples, red whortleberries, greens and salads of fresh vegetables.

2 kg (4 1/2 lb) reindeer meat, 1.5 kg (3 1/4 lb) potatoes, 2 carrots, 2 or 3 onions, black pepper, bay leaf, 200 g (1 cup) cranberries Cut the meat into pieces, about 30 to 40 g each, salt them, put on the grid of the smoking-shed and smoke for 1 hour. Place the smoked meat into portion pots, add the potatoes, carrots cut in bars, thinly sliced onions, pepper and cranberries, pour with the bone broth and stew in the oven until ready.

500 g (1 1/4 lb) breast beef, 250 g (1/2 lb) breast pork, 500 to 700 g (2 1/2 to 3 1/2 cups) sauerkraut, 100 g (1/2 cup sour cream, 1 carrot, 1 parsley, 2 onions, 2 potatoes, 3 bay leaves, 4 cloves garlic, 1 tbsp dill, 8 black pepper corns Pour the beef and ham with boiling water, add an onion, potatoes and a part of roots (whole), boil for 1.5 hours until the meat is half-ready. Then add the sauerkraut and chopped onion, the rest of the roots cut in strips and continue to boil for 1 hour.

5 kg (11 1/4 lb) edible lamellar mushrooms, 200 to 250 g (1 cup) salt, spices and condiments: leaf of black currant, leaf of horse-radish, garlic, pepper, dill, sweet pepper, cloves (do not add spices when salting saffron milk-caps) Sort out the mushrooms, wash thoroughly, soak for 2 to 3 days in cold water changing it many times and keeping the mushrooms in a cold room. Place the soaked mushrooms into a prepared wooden or glass vessel in rows, with their stems up, interspersing them with condiments, spices and salt in the proportion of 4% to the mass of the mushrooms. Put a round wooden cover and load over them. Milk agarics and coral milky caps can be salted together interspersing them with salt and chopped white onions.

1 kg (1 1/4 lb) pig’s neck, 1/2 tbsp smoked lard, 1 tsp khmeli-suneli or some other spice, 2 cloves garlic, 8 sweet pepper corns, 1 tsp salt, 1 1/2 tbsp water, pork’s intenstines Chop the pig’s neck, add to it the minced lard, spices, garlic, crushed sweet pepper, 1 1/2 tablespoons of water and mix all. Stuff the intestines (not very thickly), tie firmly, boil in water for 20 minutes and then saute in vegetable oil until brown crust.

1 duck, 4 cooking apples, 0.5 tbps salt, 3 glasses water Thoroughly wash the duck outside and inside and fill it with the washed and dried apples, sew up, rub with salt and put on the griddle or frying-pan placing down the side that will be the top when served. After pouring a glass of boiling water cook first on one side and then on the other, frequently pouring over and, if necessary, adding water. Serving the duck, remove the apples and arrange them around the duck.

1 pig’s head, 4 pig’s legs, 1 calf’s tail, 1 carrot, 1 parsley root, 10 black pepper corns, 5 sweet pepper corns, 5 bay leaves, 1 or 2 onions, 1 garlic bulb, 1 l (4 1/2 cups) water for 1 kg (2 1/2 lb) meat Singe the head and legs, clean, cut into pieces, pour water and boil together with the calf’s tail for 6 to 8 hours over low heat until the amount of water reduced twice. Add onions, carrots, parsley and salt 1-1.5 hours before the end of boiling. Then take the meat out, separate it from bones, cut into small pieces and put in another vessel, mix with minced garlic and a small amount of ground black pepper. Boil the stock with remaining bones for another half an hour, salt it, strain and pour it over the boiled and prepared meat. Cool the dish down. Serve the meat jelly with mustard, horse-radish and crushed garlic.

For the dough: 2 glasses (3 1/4 cups) flour, 1 egg, 5 tbsps cold water, 1 tsp butter, salt For the filling: 0.5 kg (1 1/4 lb) meat (pork and beef in equal proportion), 2 or 3 onions, 1 tsp salt, 2 or 3 tbsps water, black pepper, nutmeg to taste Put the beef and pork through the food chopper after trimming off sinews. Add onions (also put through the mincer), salt, spices and cold water. Sir thoroughly and set aside. Form a hill of sifted flour on the board. Break an egg into a dump/pot made in the middle. Add a little water, salt and then mix the flour with liquid carefully – at first with a knife and then with hands – and thoroughly knead the dough. It should be resilient. Add to the dough 1 teaspoon of butter, knead once again and cover for 5 to 10 minutes by a hot bowl or saucepan. Then roll out the dough into a thin cake, less than 2 mm thick. Cut the dough leaf into rounds with a thin glass or a mould, touch the edge of the round with a wet finger dipped in ice-cold water to make the edges paste up better. Put a teaspoon of filling in the middle of each round, fold it over and thoroughly pinch to make a crescent shape. Boil the prepared pelmeni either in a usual meat and bone stock or in salted water. Season the stock or water with onions, bay leaf and paper and add salt.