Apples immediately after clearing washed in cold water with salt (1 – 1.5 g per 1 liter of water), pear soaked in cold water with the addition of citric acid – for protection from darkening. Oranges and tangerines are washed, cleaned of skin and fine-cut peel first (peel can be removed with a grater). To prepare the salad oranges and tangerines, peeled from the skin, is divided into wedges or cut into slices, removing seeds. Grapes, cherries, strawberries, etc. are sorted out, washed in cold water and back in the sieve.
Of cherries pitted. Mushrooms after treatment and rinsing pickled, salted or cooked. Meat and fish Beef Products (thin, thick edge and other parts of the carcass of the 1st class) after the appropriate trim, stripping of the tendons of obravnivayut chimes, fry both sides until crispy brown. Veal, pork and lamb roast into large chunks. Pulp pre-roll shoulder rolls, as well as for main dishes. Poultry and game, depending on the purpose of boiled or fried pripuskayut as well as for the main dishes. Pigs intended to supply meals or making aspic, after processing in a clean linen wrap a cloth or parchment paper, tied with twine, put it in a bowl, pour cold water and cook at low boil 50-60 minutes. Preparedness pigs should be put into cold salted boiling water, or cool and store in the same broth in which they were cooked. Organ meats (beef feet and lips, head and feet pork) intended for the jelly, if necessary, additional scorch, and should not to burned skin and bone.