No. 2382 — Mushroom and Viziga Pie
English historical translation of Molokhovets recipe No. 2382 from the 1901 Russian cookbook, retaining original methods and measures.
Cook a quarter pound viziga until tender with roots and spices and chop finely.
Cook half a glass rice in water with parsley root, onion, three cloves, salt and four spoons mustard oil.
Boil an eighth pound dried mushrooms, chop and fry with an onion in three spoons mustard oil.
Mix mushrooms, rice and viziga after removing roots and spices. Season with salt.
Fill a large pie or small pies made from lean dough No. 2366.
To provide
¼ pound viziga and 1 carrot ½ parsley root and ½ celery root ½ leek and 5–6 allspice berries Salt and ⅛ pound dried mushrooms | ½ glass rice, 3 cloves and a parsley root 2 onions and ⅓ glass vegetable oil 2 pounds flour Salt and 2 zolotnik yeast |