Cucumber with sour cream salad

http://cookbook.rin.ru/cookbook_e/recipes/07747320.html

Ingredients:

4 medium cucumbers, peeled, halved, seeded, and cut crosswise into 1/2-inch thick slices
1 tablespoon of coarse salt, or 2 tablespoons of table salt
1/2 teaspoon of white distilled vinegar
Dressing:
3 hard-cooked eggs
1 teaspoon of prepared mustard, preferably Dijon or Dusseldorf
1/3 cup of sour cream
2 teaspoons of white wine vinegar
1/4 teaspoon of sugar
1/8 teaspoon of white pepper
4 to 6 large lettuce leaves, well washed and dried
1 tablespoon of finely cut fresh dill leaves

Directions:

1. In a mixing bowl, combine the cucumber slices, salt and vinegar and toss them about with a large spoon until the cucumber is well moistened. Marinate at room temperature for 30 minutes, then drain the cucumbers through a sieve and pat them thoroughly dry with paper towels. Place them is a large mixing bowl.
2. Separate the yolks from the whites of the hard-cooked eggs. Cut the whites into strips 1/8 inch wide and 1 to 2 inches long and stir the egg whites into the cucumber.
3. With the back of a large spoon, rub the egg yolks through a fine sieve set over a small bowl. Slowly beat in the mustard, sour cream, white wine vinegar, sugar and white pepper. When the dressing is smooth, pour it over the cucumbers and toss together gently but thoroughly. Taste for seasoning.
4. To serve, arrange the lettuce leaves on a large flat serving plate or on a small individual plates and mound the salad on top of them. Sprinkle with dill and refrigerate until ready to serve.

Brawn

http://cookbook.rin.ru/cookbook_e/recipes/01747951.html

Ingredients:

2 - 2.5 kg leg of pork or veal with bones and skin (trotters can be included)
1 yellow onion with skin (for colour), chopped
1 carrot, chopped
8-10 peppercorns
6 kernels of allspice
1 bay leaf
salt

Directions:

Rinse the meat and place in a saucepan of cold water. Bring to the boil and boil fiercely for 1-2 minutes; pour away the water, rinse the meat and the pan, removing all scum. Pour clean boiling water over the meat and simmer gently over a low heat without the lid until meat comes off the bones (3 - 4 hrs). Do not let it boil too rapidly, or the brawn will be cloudy. Skim the fat as it rises to the surface, adding more boiling water if necessary. Add the carrot and onion after an hour or two, the spices and 2-3 tsp of salt for the last 10 minutes. Remove the meat, cool, and cut into small pieces. Strain the broth, place the meat and broth in the pot, and add a substantial amount of salt because cooling reduces the taste. Bring to boil once, leave to cool for a few minutes, then place it in moulds or small bowls, previously rinsed with cold water. Cover the set brawn with clingfilm or foil and leave in a cool place. It should be eaten within 5 - 7 days. If there is not enough gluten in the meat, the brawn will not set. In that case add a few tablespoonfuls of gelatine powder to the cooled off brawn broth in a bowl and dissolve by placing the bowl in saucepan of hot water. Do not freeze the brawn, this will damage the jelly. Brawn can be equally well served on a dinner table with hot potatoes, and in a cold buffet. In both cases, either mustard, mild vinegar or pickled horseradish are used for seasoning.

Su lt

http://cookbook.rin.ru/cookbook_e/recipes/80140422.html

Ingredients:

2 lbs. neck bones
3 lbs. pork roast
1 large onion chopped
1 lb. Carrots-diced
5 bay leaves
15-20 pepper corns
1 tsp. Salt
1 pkg. Clear gelatin

Directions:

1. Cut meat into large chunks and brown in a heavy pot.
2. Put into crock pot with the rest (except gelatin) of the ingredients and cook overnight. (At least 8 hours)
3. Remove meat from the liquid. (The meat will have produced about 4 cups of liquid). Take out the bone and fat. Pick meat apart. (It should be very tender) Strain liquid. Bring to a boil. Dissolve gelatin and stir into boiling liquid.
4. Put meat in a mold or 9 x 13 pan. Cover with liquid. Chill until firm. Serve it topped with white vinegar.

Jellied veal

http://cookbook.rin.ru/cookbook_e/recipes/74747452.html

Ingredients:

1 1/2 pounds of shoulder of veal cut into 2-inch pieces
1 1/2 pounds of fresh pig`s knuckles, cracked with a cleaver
1 large onion (about one pound), unpeeled
2 large carrot, scraped and cut crosswise into 1/8-inch thick rounds
3 quarts of cold water
4 whole black peppercorns
5 bay leaves
6 tablespoon of salt
7 teaspoon of finely chopped garlic

Directions:

1. In a heavy 4-to 6-quart casserole, combine the veal, pig`s knuckles, onion, carrot, and water and bring to a boil over high heat, meanwhile skimming the foam and scum from the surface as they rise to the top. Then add the whole peppercorns and bay leaves, reduce heat to low, an simmer partially covered for about 3 hours, or until the veal is tender enough to be easily pierced with a fork.
2. With slotted spatula, transfer the veal and pig`s knuckles to a plate. Strain the cooking stock in the casserole trough a fine sieve set over a large bowl and let it rest for about 10 minutes. Then with a large spoon, skim off and discard the entire surface fat. Pour the stock into a small pan and boil it briskly, uncovered, until it has cooked down to 4 cups.
3. When the veal and pig's knuckles are cool enough to handle, trim off the fat with a small knife and cut the meat away from the bones. Discard the bones and cut the meat into 1/4-inch-wide shreds.
4. Arrange the carrot slices in concentric circles in the bottom of a 2-quart charlotte or a similar mold at least 3 inches deep. A teaspoon at a time, sprinkle the carrots evenly with the stock, and continue adding the stock by teaspoons until the carrots are half submerged but not floating in the liquid. Carefully place the mold in the refrigerator without dislodging the design and chill for at least 1 hour, or until the stock has firmly jelled.
5. By this time the remaining stock should be cool. Stir in the meat, salt and garlic and taste for seasoning. Then pour the entire mixture into the chilled mold. Refrigerate for at least 4 hours, or until the stock is firm.
6. To remove from its mold, run a knife around the inside edges of the jellied veal. Dip the bottom of the mold briefly in hot water, then invert a flat serving dish on top. Holding the mold and plate firmly together, turn them over. The jellied veal should slide out easily.

Rossolye (Estonian vinaigrette with herring and beets)

http://cookbook.rin.ru/cookbook_e/recipes/29747274.html

Ingredients:

Dressing:
3 teaspoons of powdered mustard
1 1/4 teaspoons of sugar
1 to 2 tablespoons of warm water
1 cup of sour cream

Salad:
2 hard-boiled eggs, finely chopped
2 large or 4 small boiled and peeled fresh beets, or canned beets, cut into 1/4-inch dice
1 pound (about 3 medium) boiled potatoes, peeled and cut into 1/4-inch dice
2 pound (about 2) sour dill pickles, cut lengthwise into narrow strips, then crosswise into 1/4-inch-wide bits
3 fillet of pickled herring, drained and cut into 1/4-inch dice.
4 pound of boiled beef, or cooked ham, veal or lamb, trimmed of fat and cut into 1/2-inch dice
5 large, tart red apple, cored, peeled and cut into 1/4-inxh dice
3 hard-cooked eggs, cut into quarters

Directions:

1. In a large mixing bowl, combine the finely chopped eggs, diced beets, potatoes, herring, meat and apple. Add sour cream dressing and toss together lightly but thoroughly until all ingredients are well moistened with the dressing.
2. Traditionally, rossolye is mounted high on a square or round serving plate, garnished with sliced hard-cooked eggs, and chilled.
3. Dressing: In a small bowl, combine the dry mustard with 1/4 teaspoon of sugar and stir in 1 to 2 tablespoons of warm water, or enough to make a thick paste. Set aside for 15 minutes. Then stir in the sour cream and the remaining teaspoon of sugar.