Meatloaf. Whole piece veal (about 1.5 kg.) boneless cut so that the left medulla layer 2-3 cm thick Arrange the meat on the table, sprinkle with salt and pepper and place in the middle of two hard boiled eggs, halved, 2 boiled and cut along the carrots, sliced pickles and 150 grams of ham or bacon, and sliced. Wrap the roulade and tie with thread. Lay in a wide pan and fry on all sides by 80 of butter. Add cut in half onion, a little water and simmer for approximately 1-1.5 hours, occasionally pouring a little boiling water.
Once the meat has cooled, remove skin, slice and serve with pilaf, steamed carrots, peas or potatoes. Stuffed cabbage from sauerkraut. Mince 1 kg. pork and 1 / 2 lbs. veal, season with salt, black pepper, a pinch of ground cumin and a teaspoon of red pepper. Separately, fry in 1-2 tablespoons of lard head chopped onion, add 1 / 2 cup of rice and pour a glass of water.
Bring the rice until half, remove from heat, add meat and stir well. Separate the leaves from two heads of cabbage sauerkraut, cut thick base and wrap the meat in them, forming a stuffed cabbage. Bottom of the pan vystelit several small cabbage leaves, stuffed cabbage lay close in two or three rows, cover with a shallow dish and cover with water and cabbage juice and mix evenly. Cook over low heat for 2 hours. If you like spicy, you can omit the juice in two pods hot pepper.