vi The order of cooking

Porjadok varki

First place the bouillon over a high flame, covering the kettle with a lid so that it will come to a boil quickly. Bring to a vigorous boil three times, then place the kettle over a low fire to simmer for 3–4 hours. Since it is better for the bouillon to boil from one side only,* it is a good idea to place under the non-boiling side of the pan a burner cover taken from the top of the stove.

*Almost all ranges in Russian kitchens during this period were either wood or coal burning. Only gas, which was not then available in ordinary homes, allows a rapid adjustment of the flame. Otherwise, to adjust the heat, pans were moved around physically from warmer to less warm parts of the stove top. See the section on stoves.