No. 966 — Traditional Buzhenina with Fragrant Hay Dust and Dark Beer
English historical translation of Molokhovets recipe No. 966 from the 1901 Russian cookbook, retaining original methods and measures.
Wash a piece of pork from the hind leg, tie it in a napkin and place in a saucepan with cold water and two large handfuls of fresh, fragrant hay dust.
Bring to the boil once or twice, then remove the pork from the napkin and put it into a saucepan.
Add five to ten allspice berries, five to ten black peppercorns, two or three bay leaves and one of each kind of root vegetable.
Pour in a bottle of dark beer, cover and stew until tender.
At serving, pour over the same cooking sauce, after skimming the fat. The sauce may be thickened with flour.
Three accompaniments are specified:
1) Chestnut sauce, Nos. 565 and 566.
2) Lithuanian-style stewed cabbage, No. 553.
3) Boiled potatoes, No. 604.
To provide
3–4 Russian pounds of pork 1 bottle of dark beer | One of each root vegetable 5–10 allspice berries and 5–10 black peppercorns |