Page 1 of 19 LITHUANIAN TRADITIONAL FOODS MEATi Mësa Lithuanians consume a lot of meat and meat by-products. Pork has always been the most widely used meat, fresh, brined or smoked, and continues to be so to this day. The greatest variety of pork dishes is prepared by Aukstaiãiai, the Highlanders and Suvalkieciai, people of the southwestern region. December, January and early spring months are traditional pig slaughtering times. Bacon and hams are salted and cold smoked. The lesser cuts are cooked during slaughtering time because the meat is softer, more tender. Juniper branches are added towards the end of smoking, to give the meat a special flavor. Meat curing by smoking is not practiced in Dzûkija, the south eastern region. Instead the salted cuts remain in brine or are hung and air dried. For longer keeping, many varieties of sausage are made. One of them, skilandis, was mentioned as early as 16th century. Skilandis, also known as kindzius, is made of coarsely chopped, top quality pork meat, highly seasoned, tightly stuffed into a pig's stomach and intensely smoked. Skilandis and other smoked meats are robust and delicious, very popular foods. These sausages are served to visitors, eaten during holidays and during busy summer days. Each homemaker works hard to prepare the best tasting skilandis. The taste depends on choice, quantity of seasonings, quality of meat and method and duration of drying and smoking. The traditional smoked meat technology has remained the same throughout the years. Fowl meat is also popular. Domestic birds are cooked, smoked and baked. Game birds appear rarely in the Lithuanian kitchen. They are the domain of hunters.
Page 2 of 19 SKILANDIS Skilandis 5 k (10 lbs) fresh, lean pork ham 1 k (2 lbs) fresh pork side 200 g (6 oz) salt 1 tablespoon pepper 5 cloves garlic, minced 5 g (1 teaspoon) saltpeter 50 g (2 oz) 96% alcohol (to remove excess moisture) 1 teaspoon sugar 1 pork stomach Chop meats, add garlic, pepper. Heat salt in skillet and add to meats. Mix well. Add saltpeter, sugar and alcohol. Mix gently. Stuff meat mixture tightly into prepared pigs stomach, so that no air pockets remain. When stuffing is complete, sew up opening and place between 2 boards and tie tightly. Keep in a cool, dry place for 8 to 10 days, then cold smoke, with alder wood for 3 weeks. Towards end of smoking, add juniper branches to give that special flavoring. SMOKED PORK SAUSAGES Rûkytos kiaulienos deðros 5 k (10 lbs) ground pork 1 k (2 lbs) fresh pork side, finely cubed 1/2 teaspoon pepper 1/2 teaspoon allspice 1/2 teaspoon coriander 1/2 nutmeg, grated 5 garlic cloves, minced 10 g (2 teaspoons) 96% alcohol (to remove excess moisture) 180 g (3/4 cup) salt 2 g (1/2 teaspoon) saltpeter 10 g (2 teaspoons) sugar Heat salt in skillet, cool and add to meats with seasonings, mix well. Stuff meat mixture into clean, natural casings, leave no air pockets. Tie ends to make a circle. Hang sausages on a pole and let dry and ripen in a dry area, for
Page 3 of 19 4-5 days. Then cold smoke for 4-5 days using alder wood, with juniper branches towards end of smoking. COOKED OR BAKED SMOKED SAUSAGE Virtos ar keptos rûkytos deðrelës 1 k (2 lbs) ground pork 300 g (9 oz) fresh side pork, cubed seasonings (powdered allspice, pepper, coriander, salt, sugar) minced garlic to taste natural casings Add seasoning to meats, mix all ingredients well. Stuff into casings. Hang and let dry for 48 hours, then hot smoke for several hours. Cook smoked sausages in a small amount of water, on low heat. They can also be baked. Serve cooked sausages with braised fresh cabbage or sauerkraut, dill pickles and cooked potatoes. These sausages are a favorite meat dish among all Lithuanians and a special holiday food. PORK ROULADE Kiaulës vyniotinis 2 pork ears 4 pork feet 3 onions, chopped 3 carrots, sliced bay leaf parsley sprigs Cover meat with water and bring to a boil, remove scum. When meat has softened add vegetables and seasonings. Cook for 30 minutes. Remove meats from stock, flatten ears and let cool. Cut up meat from cooked feet and layer on each ear. Roll up each ear and tie with string, keep weighed down for about 30 minutes. Remove strings, place roulades in a deep dish, cover with cooking liquid, chill for several hours. Slice roulades, place on serving platter, surround with
Page 4 of 19 jelled cooking liquid, sprinkle with cooked carrot slices and decorate with parsley sprigs. Serve with marinated beets. PORK COOKED IN SOUR MILK Rûgusiame piene virta kiauliena 600 g (1 1/4 lb) lean, boneless pork pieces 30 g (2 tablespoons) butter 4 garlic cloves, minced 2 tomatoes or 1/2 cup tomato sauce 1 tablespoon flour 1 cup sour milk or buttermilk 2 onions, chopped 1 carrot, finely cut 3 celery stalks, finely cut 2 leeks, finely cut 1 parsnip, finely cut seasonings, pepper, bay leaf, salt Cover meat with sour milk or buttermilk, add salt, cover pot and cook on low heat. Fry onion in butter, add vegetables, cook all until vegetables are soft. Add cooked meat to vegetables and simmer on low heat for about 10-15 minutes. Serve with potatoes and sauerkraut. BRAISED PORK WITH HORSERADISH Troðkinta kiauliena su krienais 1/2 k (1 lb) pork, cut into small rectangles 2 onions, finely cut 8 potatoes, peeled and cubed 1/2 cup freshly grated horseradish root 1/2 cup sour cream 3 bay leaves fresh dill, parsley, onion greens, finely chopped 1 teaspoon sugar juice of 1 lemon Rub meat with salt and pepper, sprinkle with lemon juice,
Page 5 of 19 marinate for 1 hour. Bring 2 cups of water to a boil and cook marinated meat until it is soft. Add potatoes, onions, bay leaves and cook for another 20 minutes. Place meat onto serving platter, cover with sour cream mixed with horseradish, sugar and salt. Sprinkle with dill, parsley and onion greens. Serve hot with cooked potatoes. BAKED PORK IN MUSHROOM SAUCE Kepta kiauliena grybø padaþe 1 k (2 lbs) pork, any cut juice of 1 lemon powdered bay leaves 100 g (6 tablespoons) fat, vegetable oil or butter SAUCE 100 g (3 oz) dried mushrooms 2 onions, finely chopped 1 cup mushroom cooking juice 2 tablespoons sour cream 1 tablespoon flour 20 g (4 tablespoons) butter Rub meat with lemon juice and sprinkle with salt, pepper and bay leaf powder. Pour fat into baking dish, place meat, cover and bake in preheated oven at 350F/180C, basting several times with pan juices. To make sauce cook mushrooms. Julienne cooked mushrooms, fry mushrooms with onions in butter, add flour, mushroom cooking juice, sour cream, salt and pepper. Mix well and put on low heat until sauce thickens. Cut baked meat into serving portions, cover with mushroom sauce and serve with cooked potatoes and dill pickles. PORK FEET BRAISED WITH BACON Kiaulës kojos troðkintos su laðiniukais 4 pork feet 200 g (6 oz) bacon, finely chopped
Page 6 of 19 1 whole garlic, minced 4 onions, finely chopped bay leaves Cook meat in salted water with bay leaves. Fry bacon, add onion and fry until onion is lightly browned. Place cooked meat into a pot, cover with minced garlic, fried bacononion mixture and braise covered for about 15 minutes. Serve pork feet surrounded with onions and hot potatoes. PORK FEET BRAISED WITH SAUERKRAUT Kiaulës kojos troðkintos su kopûstais 2 pork feet, cut in half, lengthwise 1 l (4 cups) sauerkraut 100 g (6 tablespoons) fat, butter or vegetable oil bay leaves Place pork feet into cooking pot, add fat, cover with sauerkraut, pour 2 cups water. Cover and simmer. When meat is soft, add bay leaves, salt and pepper, simmer for another 15 minutes. Serve covered with stewed sauerkraut and hot potatoes. HODGEPODGE Ðiupinys pork snout, cut in half, lengthwise 1 pork foot, cut lengthwise 1 pork tail 1 cup barley 1 cup dried peas, soaked 1 cup dried navy beans, soaked 3 potatoes, peeled and diced 3 onions, chopped 3 bay leaves 10 peppercorns salt to taste Place all meats into cooking pot, cover with water and
Page 7 of 19 cook on low heat until meat is soft. Add salt and cook for another 15 minutes. Remove meats from cooking liquid, there should be about 3 l (12 cups) of cooking liquid. Cook soaked legumes and barley in meat cooking liquid. When legumes and grain are done, add potatoes and cook until potatoes are soft and all cooking liquid has evaporated. Pour hodgepodge into a deep bowl, make hole in the center and place all cooked meat in it. This is a favorite holiday dish. HOMEMADE SAUSAGE IN CARAWAY SAUCE Naminës deðrelës kmynø padaþe 800 g (1 3/4 lbs) ground pork 1 onion, finely chopped 3 garlic cloves, minced 1/4 teaspoon pepper 100 g (6 tablespoons) butter salt to taste pork casings SAUCE 20 g (4 teaspoons) butter 20 g (4 teaspoons) flour 1 cup stock 1/4 grated nutmeg 30 g (2 tablespoons) caraway seed 1/2 teaspoon sugar Add onion, garlic, pepper and salt to ground meat, mix well and stuff casings. Cook sausages in salted water for 30-45 minutes, then fry cooked sausages in butter until lightly browned. To make sauce simmer caraway seed in sausage cooking water for 10 minutes, strain. Fry flour in butter, add caraway water, stir well. Add sour cream, season with sugar, salt and heat on low heat until sauce has thickened. Serve fried sausage covered with caraway sauce, with mashed potatoes and braised cabbage. PORK DUMPLINGS WITH CABBAGE Kiaulienos kukuliai su kopûstu
Page 8 of 19 1/2 k (1 lb) ground pork 1 onion, finely chopped 3 garlic cloves, minced marjoram dill and parsley, finely chopped 2 slices white bread 1/2 cup milk 200 g (3/4 cup) butter 1 egg, beaten 100 g (6 tablespoons) flour 1 medium cabbage juice of 1 lemon Soak bread in milk and squeeze dry. Fry onion in butter. Add 1/4 cup butter, fried onion, bread, beaten egg and seasonings to ground pork. Blend all ingredients and form medium dumplings, roll in flour and fry dumplings in hot butter. Place fried dumplings into baking dish, cover with butter left over from frying, add several spoonfuls of water or broth, cover and bake in preheated oven at 350F/180C, for about 25-30 minutes. Cook whole cabbage in acidulated, salted water. When cabbage is done, drain well and place cabbage on serving platter, sprinkle with melted butter, cut into serving portions but do not undo cabbage shape. Surround with pork dumplings, cover dumplings with braising juices. BRAISED PORK WITH MUSHROOMS Troðkinta kiauliena su grybais 1 k (2 lbs) boneless pork, cut into medium pieces 6 dried mushrooms 1 l (4 cups) sauerkraut juice 1 onion, finely chopped 1 tablespoon flour 1 tablespoon caraway seed bay leaves Cook mushrooms, julienne and place on top of meat pieces in cooking pot. Cover meat with sauerkraut juice and
Page 9 of 19 braise on low heat until meat is soft. Beat flour in 1/4 cup water, add to meat, add onion, bay leaves, salt and pepper. Simmer for 15 minutes. Serve hot with potatoes cooked in their jackets. COOKED LAMB WITH ONION SAUCE Virta aviena su svogûnø padaþu 1 k (2 lbs) lamb shoulder or ribs aromatic vegetables, 1 each, carrot, onion, parsnip; seasonings, bay leaves, coriander, ONION SAUCE 1 tablespoon flour; 6 onions, finely chopped 2 tablespoons butter 1 cup meat or vegetable broth 2 tablespoons sour cream vinegar or lemon juice; sugar Cover meat with cold water, add chopped aromatic vegetables and seasonings, cook on low heat until meat is tender, do not overcook. To make sauce fry onions in butter, add flour and fry until golden brown. Stir in 1 cup broth, vinegar or lemon juice, season to taste and simmer until sauce has thickened. Remove cooked meat from cooking liquid, cut into serving pieces, cover with hot onion sauce, serve with cooked potatoes, hot braised beets and dill pickles. ROAST LEG OF LAMB Avienos kepsnys 1 k (2 lbs) leg of lamb; 1 carrot, cut finely 1 onion, cut finely; 1 parsnip, cut finely 6 garlic cloves, 3 cut in half, 3 minced seasonings, bay leaves, 1 l (4 cups) sour milk or buttermilk 30 g (2 tablespoons) fat Soak meat in sour milk or buttermilk for 4 hours. Blot dry, rub with minced garlic, poke 6 small holes in meat
Page 10 of 19 and insert the remaining garlic halves into the meat. Place seasoned meat into greased baking pan, sprinkle meat with pepper and powdered bay leaves, add aromatic vegetables and bake in preheated oven at 350F/180C, basting with pan juices. Bake for about 1 hour. Serve hot with potatoes and dill pickles. BRAISED LAMB WITH MUSHROOMS Aviena troðkinta su grybais 1/2 k (1 lb) lamb, shoulder cut 1 onion chopped; 5 dried boletus mushrooms 1 tablespoon flour 2 tablespoons sour cream seasonings, juniper berries, Cook lamb in salted water, but do not overcook. Cut into serving pieces. Cook soaked mushrooms, julienne. Place lamb pieces into a braising pot, cover with onion, mushrooms and seasonings, pour 1/2 cup mushroom cooking water, cover and braise for 25-30 minutes. When braising is almost done, add sour cream blended with flour, stir to blend. Simmer for 5 more minutes. Serve with potatoes and dill pickles. VEAL COOKED WITH VEGETABLES Verðiena virta su darþovëmis 600 g (1 1/2 lb) veal shank 800 g (1 3/4 lbs) vegetables, carrots, black salsify, kohlrabi, celery 50 g (4 tablespoons) butter dried farmerõs cheese salt to taste 1 cucumber and 1 tomato, 1 lemon dill and parsley Place meat, seasonings and aromatic vegetables into lightly salted water, cook on low heat for 1-1 1/2 hours. When meat is done, place on serving platter, surround with sauteed, cooked vegetables. Pour melted butter over meat
Page 11 of 19 and sprinkle with grated cheese. Decorate platter with tomato, cucumber and lemon slices. BAKED VEAL HAM WITH APPLES Keptas verðienos kumpis su obuoliais veal ham; 10 sour apples 200 g (3/4 cup) butter 1 tablespoon caraway seed 1 teaspoon allspice bay leaves; salt to taste 1 onion, grated and juiced vinegar Rub veal ham with mixture of allspice and salt. Soak meat in small amount of acidulated water, turning meat over several times. Before baking meat, poke small holes in it and fill with butter. Place meat in greased baking pan, pour onion juice on top, sprinkle with caraway seed, add some of the soaking water and bake in preheated oven at 375F/190C, for about 1 1/2 hours, basting with pan juices as meat bakes. Butter whole apples and bake separately. To serve, slice meat and cover with pan juices, surround with baked apples. Lingonberry sauce goes well with this dish. VEAL CASSEROLE WITH MUSHROOMS Verðienos apkepas su grybais 300 g (9 oz) veal, shoulder cut 200 g (6 oz) calf liver, sliced 100 g (3 oz) pork, shoulder cut 50 g (2 oz) bacon, chopped 1 onion, finely chopped 30 g (1 oz) dried boletus mushrooms aromatic vegetables, 1 each, carrot, onion, parsnip 2 eggs, beaten 100 g (3 oz) bread crumbs seasonings, pepper, nutmeg, coriander, salt Bring water to a boil, cook pork for about 15 minutes, add
Page 12 of 19 veal, soaked mushrooms and finely cut aromatic vegetables. Cook until meats are tender. Fry liver slices with bacon and onion. Grind or process in food processor cooked meats, liver, mushrooms and vegetables. Do not overprocess. Add bread crumbs, salt. Mix well until light and fluffy. Line a greased baking pan with bread crumbs, fill with meat mixture. Bake in preheated oven at 350F/180C, until top is nicely browned, about 30 minutes. Remove from oven, invert baking pan over serving platter and serve with lingonberry sauce or marinated fruit and mashed potatoes. BRAISED VEAL WITH APPLES AND PRUNES Troðkinta verðiena su obuoliais ir slyvomis 1/2 k (1 lb) boneless veal 4 sour apples, peeled and sliced 1 cup pitted prunes 100 g (6 tablespoons) butter 200 g (3/4 cup) sour cream 1 teaspoon caraway seed salt to taste Cut veal into medium thick slices, sprinkle with salt and caraway seed, fry slices in hot butter. Braise veal slices, covered with sour cream, on low heat for 30 minutes. Place apple slices into a deep skillet, add butter and simmer on low heat until apples are mushy, remove from heat, add prunes, mix with apples, cover skillet and let rest until prunes are softened, about 10 minutes. Serve veal covered with apple-prune sauce and braising juices. COOKED BEEF WITH MUSHROOMS Virta jautiena su baravykais 1 k (2 lbs) beef brisket 5 dried boletus mushrooms 2 onions, finely chopped 1 each, carrot, parsnip, celery root 1 tablespoon flour
Page 13 of 19 50 g (2 oz) butter 1/2 cup sour cream 1/2 cup meat broth salt to taste Prepare vegetable broth with aromatic vegetables, strain. Bring broth to a boil, place meat in broth and cook for about 1 hour, until tender. Simmer soaked mushrooms in meat broth, when mushrooms are soft, add fried onion, flour, sour cream, mix well and heat until sauce thickens. To serve: slice brisket, arrange on platter, cover with mushroom sauce and mashed potatoes. BEEF COOKED IN FERMENTED BEET JUICE Jautiena virta burokëliø rûgðtyme 1 k (2 lbs) beef brisket or pot roast 1 l (1 quart) fermented beet juice 2 onions, sliced 1 parsnip, sliced 1 teaspoon caraway seed 3 garlic cloves, minced 1 tablespoon flour bay leaves Rub meat with pepper, caraway, garlic and salt. Soak in fermented beet juice for 24 hours. Cook meat in soaking liquid, on low heat. Halfway through cooking, add onion and parsnip. When meat is fully cooked add flour mixed with small amount of water. Blend flour solution and cook for about 10 minutes or until cooking juices have thickened. To serve, cover meat with thickened cooking juices and cooked potatoes. BRAISED BEEF WITH HORSERADISH FILLING Troðkinta jautiena su krienø ádaru 1 k (2 lbs) beef rump 50 g (2 oz) butter pepper and salt to taste
Page 14 of 19 1 onion, finely cut 1 carrot, sliced 1 parsnip, sliced 1 leek, sliced 1 celery root, diced FILLING 1/2 cup freshly grated horseradish root 50 g (2 oz) butter 50 g (2 oz) bread crumbs 1 teaspoon sugar 2 egg yolks juice of 1/2 lemon Rub meat with salt and pepper, brown in hot butter. Place browned meat into a deep baking pan, add 1/2 cup of meat or vegetable stock and vegetables, bay leaves. Place in preheated oven and braise at 325F/165C, until meat is half done. To make filling melt butter, add bread crumbs, horseradish, sugar, lemon juice and yolks beaten with salt. Mix all ingredients well and put on low heat, stirring continuously until yolks are cooked. Make several cuts in meat, fill with horseradish mixture. Return meat to oven and braise until meat is tender. Then slice meat, cover with pan juices, and serve with potatoes and fresh vegetables. SMOKED BROILERS Rûkyti viðèiukai 2 broilers 2 onions, sliced 4 garlic cloves, minced 1 teaspoon caraway seed 1 teaspoon sugar bay leaves pepper and salt to taste juice of 2 lemons Wash broilers and blot dry. Rub inside and out with mixture of garlic, caraway and several tablespoons lemon juice. Keep seasoned broilers in a cool place for 2-3 hours. To prepare marinade take 8 cups of water, add salt,
Page 15 of 19 pepper, bay leaves, onion, sugar and lemon juice. Bring to a boil, cook about 10 minutes. Place broilers into hot marinade and soak for 5 hours. Then cook broilers in marinade, for about 10 minutes, let cool in marinade. Remove broilers from marinade, blot dry inside and out and hot smoke until broilers are dark brown. BUTTER BRAISED HEN WITH LINGOBERRY Svieste kepta viðta 1 hen 1/2 l (2 cups) lingonberry sauce 200 g (3/4 cup) butter juice of 1 lemon salt to taste Cut hen into medium size pieces, sprinkle with lemon juice and brown pieces in butter. Place chicken pieces into a deep pot, add 1/4 cup of water or vegetable stock, salt, cover and braise on low heat until chicken is tender. Arrange chicken pieces on serving platter, cover each piece with lingonberry sauce, serve hot or cold. ROAST DUCK WITH POTATO STUFFING Kepta antis ádaryta bulvëmis 1 duck 6 potatoes, peeled and cubed 1 onion, finely chopped 1 teaspoon caraway seed marjoram 100 g (3 oz) bacon, finely chopped 1 cup sour cream Rub duck with a mixture of salt, onion, pepper, caraway and marjoram. Salt potatoes and fry with bacon. Stuff duck with fried potatoes, bacon, place into roaster, pour in 1/4 cup water or vegetable stock, bake in preheated oven at 350F/180C, until duck is nicely browned and tender, baste with pan juices several times during baking. Just
Page 16 of 19 before end of baking, cover duck with sour cream and bake for 5 minutes. Serve cut into pieces, covered with pan juices. SAUERKRAUT STUFFING FOR DUCK OR GOOSE Raugintø kopûstø ádaras 1 l (4 cups) sauerkraut 5 dried boletus mushrooms 1 onion, finely chopped 2 tablespoons butter or vegetable oil pepper and salt to taste Simmer sauerkraut in 1/4 cup water or vegetable stock. Soak mushrooms, cook in soaking liquid. Cut into thin strips and fry in hot butter or oil with onion and pepper. Add mushroom-onion mixture to simmering sauerkraut, mix well. Simmer for another 10 minutes. Stuff duck or goose. GOOSE OR DUCK CRACKLINGS Þasienos arba antienos spirguèiai duck or goose skin with fat fat layers from intestines 1 onion, finely chopped bay leaves; Save skin from very fat ducks or geese, cut into small pieces. Remove fat from insides, soak in cold water, blot dry, cut into small pieces. Fry all pieces in a heavy bottomed, deep frying pan, on low heat and stirring constantly. When pieces are browned, pour off rendered fat. Season remaining crackling pieces with salt, pepper and fried onion, blend well. Cracklings are eaten with black bread or cooked potatoes with dill pickles and sauerkraut. ROASTED TURKEY WITH PRUNES Keptas kalakutas su slyvomis
Page 17 of 19 1 turkey 1 k (2 lbs) prunes 200 g (3/4 cup) butter seasoning mixture, ground cloves, bay leaves, pepper, salt to taste Rub turkey, inside and out, with seasonings and fill with prunes. Place turkey into roaster, brush with melted butter, pour 1/2 cup water into bottom of roaster, bake in oven, basting often with pan juices. Just before turkey is done, cover with sour cream several times. To serve, cut bird into serving pieces, arrange in form of bird on platter, cover with pan juices and surround with baked prunes. Hot or cold turkey is delicious with cranberry or lingonberry sauce. BAKED RABBIT Kepta kiðkiena 1 k (2 lbs) rabbit meat, cut into medium pieces 200 g (3/4 cup) bacon, sliced 50 g (4 tablespoons) butter 1/2 cup bread crumbs; 1 cup sour cream 2 tablespoons vegetable oil seasonings, pepper, 10 juniper berries, 1 teaspoon caraway seed, salt MARINADE 4 cups water 1 cup vinegar 1 teaspoon sugar bay leaves, Cook marinade, cool and soak rabbit pieces 24-48 hours, refrigerate. Remove rabbit from marinade, blot dry, lard pieces with bacon slices, rub pieces with oil and ground seasonings. Layer remaining bacon on bottom of roaster, place rabbit pieces on top, pour 1/2 cup of marinade and bake in preheated oven at 350F/180C, basting with pan juices until rabbit is soft. Serve baked rabbit pieces covered with bread crumbs and sprinkled with melted butter. A sauce made with pan juices and sour cream is served together and mashed potatoes and stewed beets.
Page 18 of 19 BRAISED WILD DUCK Troðkinta laukinë antis 1 wild duck 300 g (9 oz) fresh pork side, cut into medium pieces 2 tablespoons butter 1 carrot, sliced 1 parsnip, sliced powdered bay leaf to taste 1 l (4 cups) butter milk or strongly acidulated water Soak dressed goose in butter milk or acidulated water for 5 hours. Remove goose from soaking, blot dry, cut into pieces and brown in butter. Cover bottom of roaster with pieces of pork side, add goose pieces, carrot and parsnip, powdered seasonings. Pour 1/2 cup water and braise in a preheated oven at 350F/180C, until meat is tender. Season with salt at end of braising. Serve hot or cold with baked sour apples and lingonberry sauce. ROASTED PARTRIDGE Kepta kurapka 1 partridge 100 g (3 oz) fresh pork side, thinly sliced 50 g (4 tablespoons) butter ground seasonings, 1 teaspoon caraway seed, 1 bay leaf, salt and pepper Rub partidge with powdered seasonings and wrap with pork side slices. Tie with kitchen string, place in roasting pan, cover with melted butter. Bake in preheated oven at 350F/180C, for about 1 hour. Serve hot out of oven, covered with pan juices, baked potatoes and marinated fruit.
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