Take a medium-size leg, wash and salt. Cut smoked tongue, raw calf’s brains and anchovies into strips, make holes in leg with knife and press them into openings. Spread the bottom of a pot with butter and three heads of sliced onions, sprinkle with new spice (paprika!) and the juice of a lemon. Place the leg on it, pour in a little wine and broth, add lemon peel and cover tightly. Cook 2 hours from both bottom and top (in oven) very slowly, and turn several times. Then take out the cooked leg, place it in another baking dish. Add chopped dill mixed with sour cream and the strained liquid from the first pot. Cook a little longer and serve.
© 1982 All rights reserved. Published by George Lang (estate).