Mash 2 glasses Smolensk buckwheat with 2 eggs, dry, and rub through a fine colander to separate the grains.
Bring 2½ glasses water or milk to a boil with 2 spoons butter and a little salt. Sprinkle on the grain all at once, stirring briskly. Cook over a high flame for about 5 minutes and then, covered, over a low fire for 10 minutes. Stir after 10 minutes to prevent lumps. Sprinkle with currants that have been washed, scalded with boiling water, and dried. Stir in fine sugar, 1 teaspoon cinnamon, and butter. Bake for 20 or 30 minutes and stir with a spoon 2 or 3 times so that the kasha browns lightly and evenly. Turn the kasha out onto a platter and sprinkle with sugar or pour on any kind of syrup. Or serve separately cream or a sauce made from 3 egg yolks beaten until white with 3 pieces of sugar and diluted with ¾ glass fresh, unboiled cream.
If this kasha is to be served with meat patties or cutlets, use smaller propontions and prepare in exactly the same manner except omit the currants, sugar, and cinnamon. [Ingredients:] 1¼ glasses Smolensk buckwheat or very fine buckwheat, 1 egg, ¼ lb butter, salt, and 1¼ glasses water or bouillon.
