Meat 150, marinade 75, 5 flour, eggs 10, lard for frying 15, 15 crackers, sauce 75, 80 pickled vegetables, carrots, celery, parsley and onion 10.
Pulp ham, divided by layers into large pieces, soak in the marinade for 4 days.
Then put in a bowl, add shredded fry the carrots, parsley, celery and onions. Of the meat bones to cook soup, replace half of the water marinade, which matured meat.
Pour this meat broth and simmer for 5-6 hours.
Ready meat to cool in the same broth. Before serving, the meat cut into chunks of 2-3 per serving, breaded in flour and then moisten the raw egg in crushed wheat breadcrumbs.
Fry on both sides in a frying pan with fat.
Garnish (pickled vegetables, fruit, cabbage salad, beet) submitted separately in a salad bowl, walnut sauce (Satsivi) – in a gravy boat.