A nanny is a lamb rennet stuffed with buckwheat porridge, lamb brains, and meat from the head and limbs of this animal. The nanny was made in the inn , where she was baked for several hours.
Content
Cooking Method
- Option 1. Lamb head and legs should be cooked until the meat is separated from the bones. Then you should finely chop the separated meat, remove the brain from the ram’s head. Boil buckwheat, chop the onion, mix with buckwheat porridge and minced meat, add butter or sunflower oil. Thoroughly clean and rinse the mutton abomasum and fill it with the cooked filling. Put the brains in the middle of the filling. The abomasum needs to be sewn up, placed in the trough, closing it, and cooked in the oven over low heat for 2-3 hours. The nanny goes well with a dish such as cabbage sauerkraut [1] [2] .
- Option 2. Cool the buckwheat porridge boiled in milk, add the egg, salt to taste, mix. Fill the intestines with the resulting mixture, tie them and fry in fat. [3] .
Ingredients
- lamb head (head meat and brains)
- lamb legs (four limbs)
- buckwheat - 2 cups
- lamb abomasum
- bulbs - 4 pcs.
- butter or sunflower oil - 100 g
References in fiction
- The nanny treats Chichikov Sobakevich in Gogol 's novel Dead Souls [4] .
- The nanny dined while visiting his aunt Raisa Porfiryevna, Nikanor Zatrapezny in the work of M.E.Saltykov -Shchedrin " Poshekhonskaya antiquity ."
See also
- Intestine
- Kurnik
- Pie
- Cure
- Haggis