Rinse 2 lbs of shredded sauerkraut and cook, densely packed, in a small quantity of water until tender. Meanwhile clean and bone a 2–3 lb pike and strew with a little fine salt. Cut the flesh into small pieces, dip in egg and rusk crumbs or flour, and fry slightly in 1 spoon butter. Grease a ring mold or a deep clay dish with butter, line the mold with a layer of sauerkraut, and dot with several small pieces of butter. Grate a little cheese on top, add a layer of fried pike pieces, and pour on some sour cream. Continue adding additional layers of sauerkraut, butter, cheese, pike, and sour cream until the pan is filled. Finish with a layer of sauerkraut dotted with bits of butter and grated cheese. Strew with rusk crumbs and bake in the oven for an hour. [Ingredients:] 2–3 spoons butter, 3–4 rusks, 1 glass of sour cream, ¼–½ lb cheese, 2 lbs sauerkraut, and 2 eggs.