Meat & Fish

6 slices bread

Milk

1 pound rump steak, ground

2 teaspoons chopped chives

1 small onion, chopped fine

Salt and pepper

Bacon drippings

1 cup sour cream

Soak bread in milk, then squeeze nearly dry. Mix bread with meat, chives, onion and seasoning. Shape into balls. Fry in bacon drippings until browned on all sides, then add 1/2 cup sour cream. Cover and simmer 1/2 hour. Add remaining sour cream, heat thoroughly and serves. Serves 4.

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6 ounces fillet matjes herring

6 eggs

1/4 cup butter or table fat

Chives, if desired

Chop herring; mix with slightly beaten eggs. Melt butter or table fat in pan, and when very hot, add egg mixture and chives. Stir while cooking, until eggs are set.

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Fresh salmon

Salt and pepper

Lemon juice

Mushroom caps

Fresh bread crumbs

Sour cream

Hard-cooked eggs

Clean salmon. Wipe dry. Cut into pieces 2 inches square and 1 inch thick. Season with salt and pepper and sprinkle with lemon juice. Peel mushroom caps and saute lightly in butter or table fat. Roll salmon in bread crumbs. Place pieces of salmon and mushroom caps alternatively on skewers. Grill slowly over or under clear flame. Serve on fried left-over kasha (porridge) with sour cream and chopped hard-cooked eggs.

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3 pounds white fish

White wine

2 tablespoons butter

Lemon slices

Clean fish thoroughly and wipe dry with towel. Cut into pieces and put in casserole. Half cover with wine. Dot with butter. Cover with slices of lemon with seeds and rinds removed. Cover casserole and bring slowly to boil, then simmer about 15 minutes. Serve with boiled potatoes. Serves 6 to 8.

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Russian cooks have mastered the art of using inexpensive cuts of meat and meat specialties excitingly. Sometimes they combine meat and fish in the same dish. They use vegetables as subtle meat extenders, too, and add sour cream to many of their low cost meat dishes.

1 cabbage

2 pounds freshly ground meat

Salt and Pepper

2 1/2 cups cooked or one N2 can of tomatoes

Sugar

Parboil cabbage 3 minutes. Remove and cool. Separate leaves from head. Prepare ground meat, salted and peppered, as for meat cakes. Fold a meat cake into each cabbage leaf. Place in covered baking dish. Add tomatoes and a little sugar to give a sweet and sour flavor. Bake in moderate oven (350 degrees F) until brown, about 45 minutes. Serve piping hot. Serves 6.

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