No. 1395 — Pie with Viziga and Mushrooms
English historical translation of Molokhovets recipe No. 1395 from the 1901 Russian cookbook, retaining original methods and measures.
Shred ⅛–¼ Russian pound of viziga and soak in cold water, preferably overnight.
Change the water and boil with parsley and onion until tender. Drain, rinse cold, chop finely and salt.
Boil ¾ glass of rice in water with parsley, onion, three cloves, salt and a spoonful of butter.
Cook and finely chop dried mushrooms, combine with viziga and rice after removing roots and spices.
Fry another chopped onion in a spoonful of butter, stir in the mixture, season with salt and pepper and add a little rich stock. Stuff the pie.
For a fasting-day version substitute ⅓ glass of vegetable oil for butter.
To provide
⅛–¼ Russian pound of viziga and 1 carrot ½ parsley root, ½ celery root and ½ leek 5–6 allspice berries Salt and 5–6 dried mushrooms | ¾ glass rice and 3 cloves 1 parsley root and 2 onions ¼ Russian pound of butter 2–3 large eggs and dough ingredients |