2808 Pirog with fish forcemeat, sturgeon marrow, and fish

For the forcement

• 2–3 lbs zander or pike
• 3–5 spoons mustard or nut oil

Use 2–3 lbs of zander or pike for the flesh, i.e., for fish forcemeat. Remove the bones and fry the fish slightly in 3–4 spoons nut or mustard oil. Finely chop and add