Boil hard boiled eggs, cool, peel and chop. Millet to loop, rinse several times in hot boiling water until it is clear. Then put in a pot of grits, pour boiling water, season with salt and place over high heat. Stirring and removing the resulting foam, all the water evaporate, while the millet not seethe. Then pour the hot milk, reduce the heat to medium and bring to a boil again, then reduce the heat again. Cook the millet in milk until porridge thickens. Then add the pumpkin puree, chopped egg and half portions of butter. Mix, to shift into a ceramic pot, oiled, and bring tykovnik until cooked in the oven at 220 ° C for 15 minutes. Cooked cereal season with remaining butter and serve with cream.
Meat, wash, dry and cut into pieces about 30-40 grams. Cover with foil and repel a wooden hammer. Then season with salt, place in a bowl and leave for about half an hour. Onions clean, cut into strips and fry in butter. In refractory pots pour melted butter, put a bay leaf and allspice pot, then veal. Sprinkle fried onions and grated grated rye crackers. Potatoes, carrots and turnips, wash, peel, cut into slices and put them in pots on top of the onions and crackers. Fill the ear broth, season with salt, cover and place in oven preheated to 180 ° C. Simmer for about an hour. Before the end of cooking in pots add sour cream, mixed with mashed garlic. Apply the ear in portion pots or on trays with fresh cucumbers, tomatoes and lettuce.
Lemons, wash, dry, cut into circles, and remove seeds. Connect with the washed raisins and honey and pour hot boiled water. All carefully Stir until completely dissolved honey. When the mixture has cooled slightly, add the flour mixed with dry yeast and leave it for a day at room temperature. Then strain the infusion through a sieve, pour into bottles, close tightly and place in a cool place. After 10 days the mead will be ready for use.