Carvery rozhdestvenskie meals for Christmas

In the center of the holiday table, traditionally, is the Christmas pudding, or, as it is called, sochivo. The very same holiday table should be composed of meat, fish, vegetable dishes, that is, to reflect and symbolize wealth, prosperity and happiness. Meat dishes for Christmas prepared from wild game and domestic animals. One of the most common and favorite holiday dishes was roast rabbit.

Roast rabbit

To cook this meat dish at Christmas, you will need: two pounds of rabbit (you can also replace the hare), 50 grams of bacon, 2 tbsp butter, 2 cups of sour cream, 0.5 cups of 9% vinegar, salt, parsley. For the garnish take 1 kg. of beet, half a tablespoon of 9% vinegar, 2 tbsp butter, 1 teaspoon flour, 1.5 tsp sugar, salt.

Marinade for 6 hours the rabbit in a marinade of vinegar and water at the rate of 1 Cup of vinegar to 6 cups of water. After 6 hours remove the bird from the marinade, clean it, RUB with salt. Rear legs and kidney area feed the pieces of bacon and place the carcass on a baking sheet. Put rabbit in the oven for 25-30 minutes, sprinkling occasionally with the fat and juice that will stand out in the cooking process.

When the carcass is browned, pour it with sour cream, bring to the boil and gently add the cooked precipitate vinegar to taste.

Wash beets and cook until soft. Peel, chop and lightly fry it in butter, adding flour, sugar, vinegar, salt. Simmer until ready.

Before serving, carcass fillet into serving pieces, pour over the gravy, sprinkle with parsley. As a side dish serve steamed beets.

Goose with apples

Another favorite dish on the Christmas of our ancestors, revered by many today, is goose with apples. For its preparation you will need 1 whole goose, half a kilogram of apples, 4 tbsp butter, parsley, salt.

Peel the apples peel, remove core and cut into slices. Washed and cleaned the carcass nafarshiruyte apples, and sew the hole. RUB goose with salt, add to the pot, pour the oil. Set the pan in the oven and bake the goose until tender, basting occasionally released fat and juices.

When the goose is ready, remove it from the oven, remove the thread, be finished on portions pieces and serve with apples. Meat dish is ready sprinkle with parsley and dill.

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