Many families carefully collect, store and inherit grandmother's recipes. The dishes prepared according to them, as a rule, are tasty, nutritious and healthy, as they have been tried for centuries.
It is necessary
- For the pumpkin:
- - 1 glass of millet;
- - 2 glasses of water;
- - ½ glass of cream;
- - 2 glasses of milk;
- - 1 cup pumpkin puree;
- - 1 egg;
- - 3 tbsp. l. butter;
- - salt.
- For veal ear:
- - 600 g veal tenderloin;
- - 1-2 onions;
- - 400 g of potatoes;
- - 1-2 carrots;
- - 180 g turnips;
- - 40 g rye crackers;
- - 220 g sour cream;
- - 3-4 cloves of garlic;
- - 2 bay leaves;
- - 10 peas of allspice;
- - 400 ml of broth;
- - 100 g of butter;
- - salt.
- For mead:
- - 800 g of honey;
- - 200 g of raisins;
- - 5 lemons;
- - 1 tsp. yeast;
- - 3 tbsp. l. flour;
- - 10 liters of water.
Instructions
Step 1
Pumpkin
Hard boil the egg, cool, peel and chop finely. Sort the millet, rinse several times in hot boiled water until it becomes transparent. Then put the cereal in a saucepan, cover with boiling water, salt and put on high heat. While stirring and skimming off the resulting foam, evaporate all the water until the millet is boiled. Then pour in hot milk, reduce heat to medium and bring to a boil again, then reduce heat again. Cook the millet in milk until the porridge thickens. Then add the pumpkin puree, the crushed egg and half of the butter. Stir, transfer to a greased ceramic pot and bring the pumpkin until cooked in the oven at 220 ° C for 15 minutes. Season the cooked porridge with the remaining butter and serve with cream.
Step 2
Veal ear
Wash the meat, dry and cut into pieces of about 30-40 grams. Cover with plastic wrap and hit with a wooden mallet. Then salt, place in a bowl and leave for about half an hour. Peel the onions, cut into strips and fry in butter. Pour melted butter into fireproof pots, put bay leaf and allspice in a pot, then veal. Sprinkle with fried onions and grated rye bread crumbs on top. Wash potatoes, carrots and turnips thoroughly, peel, cut into slices and place in pots on top of onions and breadcrumbs. Pour in ear broth, season with salt, cover and place in an oven preheated to 180 ° C. Simmer for about an hour. Before the end of cooking, add sour cream mixed with crushed garlic to the pots. Serve earplugs in portioned pots or on plates with fresh cucumbers, tomatoes and green salad.
Step 3
Mead
Wash the lemons, dry, cut into circles and remove the seeds. Combine with washed raisins and honey and cover with hot boiled water. Mix everything very thoroughly until the honey is completely dissolved. When the mixture has cooled slightly, add dry yeast mixed with flour and leave for a day at room temperature. Then strain the resulting infusion through a sieve, bottle, close tightly and place in a cold place. After 10 days, the mead will be ready to eat.
