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Handsprings
1 serving
The scar is thoroughly washed in several waters, grated with salt, poured with boiling water, boiled and baked. This procedure is done twice. Then the scar is poured with strained broth of bones and vegetables and boiled for about 3- 4 hours until soft. Carrots, parsley, onions are thinly cut and boiled in a small amount of water. The scar is taken out of the broth, cut into a thin straw 3-4 cm long and mixed with boiled vegetables. Introducing a dressing of fat and flour, add salt and spices. All this is laid out in refractory dishes, sprinkled with grated cheese and crumbs and browned in a roasting cupboard.
The scar is thoroughly washed in several waters, grated with salt, poured with boiling water, boiled and baked. This procedure is done twice. Then the scar is poured with strained broth of bones and vegetables and boiled for about 3- 4 hours until soft. Carrots, parsley, onions are thinly cut and boiled in a small amount of water. The scar is taken out of the broth, cut into a thin straw 3-4 cm long and mixed with boiled vegetables. Introducing a dressing of fat and flour, add salt and spices. All this is laid out in refractory dishes, sprinkled with grated cheese and crumbs and browned in a roasting cupboard.
carrots - 50 g, parsley greens - 50 g, onions - 50g, red pepper to taste, salt to taste, ginger to taste, nutmeg to taste, marjoram to taste, lard - 10 g, cheese - 10 g, flour - 5 g, ground black pepper to taste, ground crumbs - 6 g, beef bones - 50 g, greens - 5 g, beef scar - 160 g
