Holiday Dishes from Pig

Roasted, jellied or stuffed pig has been a holiday dish in Russia for many centuries. Stuffed young pig has always been the central feature of a Russian holiday table. Why not try to cook it using our holiday recipes?

Pig with Buckwheat

Ingredients:
1kg pig
250g buckwheat
100g schmaltz
3 tbsp butter
1 onion
2 eggs
salt and pepper to taste

Cooking: Clean and rinse the pig, leave in cold water for 2 hours, then dry with a towel, salt inside, stuff and roast in the oven on a baking tray with pre-heated schmaltz till the pig is ready, from time to time brushing it with the schmaltz. Cut the roast pig into pieces, put the stuffing around and drizzle with heated butter and serve. Boil the buckwheat, fry the sliced onion in butter, chop boiled liver and kidneys of the pig and boiled eggs, add salt and pepper and mix thoroughly.

Pig Stuffed with Tongue

2kg pig
1kg pork or veal
400g boiled tongue
10 eggs
200g pistachios
5 cups milk
10g nutmeg roots and onions
greens

Take a 3-4 week old pig. Gut the pig, cut off the hoofs, cut the belly of the pig from head to tail and remove the bones. Sew the pig"s belly leaving a small hole in the middle, fill the pig with the stuffing through that hole and sew it up. Wrap the pig into the napkin, tie its ends and bind the pig in several places with a string. Put the pig and the bones into a cauldron, pour with water, add carrots, parsley and onions and boil at low heat till ready. Chill the pig in the same broth, then lay it belly down under press and put it in the fridge. Serve the stuffed pig on a dish with vegetables. Separately serve the sauce: horseradish with sour cream. How to cook the stuffing: mince together spick, pig"s meat and pork or veal. Add egg and milk, stirring with a spatula. Add salt (12g per1kg of stuffing), pepper (0.5g per 1kg of stuffing) and powdered nutmeg. When the stuffing is ready, add pistachios, and diced spick without skin. You can also add boiled and diced tongue and cognac or Madeira to improve the taste (1-2 tbsp per 1kg of stuffing)

Pig Stuffed with Buckwheat

1 young pig
ground black pepper
salt
500g buckwheat
3 eggs
1 egg white
100g schmaltz
2 onions
40g dried mushrooms
2-3 tbsp chopped fresh parsley

Scald and gut the pig, rub with salt and pepper and leave for 1-2 hours. Boil pig"s heart and liver in salted water. Mix buckwheat with egg-white, pour with hot broth (where heart and liver were cooked), boil it and cool down. Scald the dried mushrooms and fry them. Cut the liver, heart and mushrooms finely, separate egg-whites from yolks, rub onions with yolks, add everything to the buckwheat, whip the egg-whites and add to the buckwheat stuffing stirring constantly. Fill the pig with the prepared stuffing and sew the pig"s belly with a buttered thread. Butter a baking tray, lay the stuffed pig on it and put into preheated oven. Roast till the pig is ready, pouring with fat and drizzling with water.

Stuffed Pig

1 pig
salt and pepper to taste
For stuffing:
600g veal fillet
300g champignons
1 bottle cream
For sauce:
1 tbsp butter
2 tbsp broth
1 tbsp flour
liaison from 500g butter
1 yolk and 1/4 cup cream

Rinse the gutted pig thoroughly inside and outside, cut out the spine and ribs, salt inside, sprinkle with pepper and fill with previously prepared stuffing, sew up the cut, wrap the pig into a buttered napkin, shape as a roll, binding with a string. Put the pig and all the bones into a cauldron, and pour with cold water so that it covers the whole pig. Cover the cauldron with a lid and put on heat. Bring to boil and immediately turn the heat down and cook at low heat without boiling for 4 hours. Take out the boiled pig, remove the threads, cut it in circles as a roll, put on a dish like "scales", pour with sauce and serve.
How to cook the stuffing: mince raw veal 3 times finely, put in an enamel dish and whip with wooden spoon, gradually adding cream. When the mixture becomes airy, add salt, pepper, boiled and sliced champignons.
How to cook the sauce: heat butter and flour on a pan, constantly stirring, gradually dilute the mixture with broth, and boil till thickness of sour cream. Add liaison prepared of 50g butter rubbed with 1 yolk and

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