Make white sauce of butter and flour and a little water, mix this with your hash, let it stew for a while, then add one raw egg and stir it madly.
Now mix a dough, using half a quart of flour, one egg, two tablespoonfuls of water, half a teaspoonful of salt, and butter of the size of a walnut. Knead this vigorously for half an hour, or until it is quite smooth.
Roll the dough out into a sheet 1/8 of an inch thick and cut it into 2½ inch squares. Put on each dough square a teaspoonful of your hash; fold them diagonally along the line BD (Fig. 1) and press the edges together, thus joining the edge AB unto the edge CB and AD unto CD. You will thus obtain the right angle triangle ABD (Fig. 2) with the hash inside. Now curve this triangle along the hypotenuse BD until the 45 degree corner D meets the 45 degree corner B. Let these two corners overlap a little and press them together until they stick. The shape resulting from this operation resembles a pig’s ear, as depicted in Figure 3.
Now put these pig’s ears or Ushka into boiling water; they will sink, but that should not distress you. Leave them there until they come to the surface. Put the Ushka on a platter and pour on them brown butter with crumbs and serve them as a side dish with barshck.
BURACHKI
(Beets à la Polonaise)
Boil eight little beets, skin them and chop them (not too fine).