Remarks: Any kind of dough that is handy, as indicated above, may be used for pirogs and pirozhki.

Fish [for pirogs] must be cleaned thoroughly, washed, and boned. Add salt, sprinkle with a little ground black pepper, and wrap in a napkin for an hour. Then cut into thin slices.

Sago for pirogs is prepared as follows:

Cover the sago with cold water in the evening and pour off the water the next morning. Pour the sago into a saucepan with a rather large amount of boiling water. Immediately begin to boil it, stirring with a spoon. When the sago has become tender, but before it turns mushy, turn it into a colander or coarse sieve and rinse with cold water. After the water has been drained completely, transfer the sago to a stoneware bowl and stir in salt, good butter, chopped eggs, chopped sturgeon marrow (viziga), pepper, and greens. Place half the stuffing on the rolled out dough, then the fish, then the rest of the stuffing. Cover with dough and let it rise. Paint with egg and bake in the oven for ¾–1 hour.

Rice is prepared as follows: Wash in cold water and drain. Add just enough fresh cold water to barely cover the rice. Boil until the rice is tender and drain in a sieve. Rinse with cold water, drain completely, and transfer to a stoneware bowl. Add butter, hard-boiled eggs, and other ingredients, depending on what else will be served with the pirog.

Sturgeon marrow is prepared as follows: In the evening soak it in cold water. The next day, [drain,] cover it with clean water and boil until tender with parsley root and an onion. Turn into a sieve, rinse with cold water, finely chop, and add salt and a little ground black pepper, etc.

    In this section