2799 Pirog with sturgeon marrow, rice, and fish

For the dough

• 1¼–1½ glasses water together with yeast
• 3 spoons oil
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Soak the sturgeon marrow overnight in water, wash the next day, cover with fresh water, and boil until it becomes tender and translucent. Add salt, allspice, ½ parsley root, and ½ onion. Turn out into a coarse sieve, (if desired, rinse with cold water,) finely chop, and add salt. Separa