Layered Rich-Dough Pirog with Meat Forcemeat

Ingredients

• 1 funt wheat flour (dough)
• 1/2 funt butter (dough)
• 1 funt beef or veal (filling)
• 1 onion
• 2 spoon grated bread
• 1 egg
• 2 spoon smetana (sour cream)
• 1/8 funt butter (filling)
• 4 rusks

Instructions

1. Make dough No. 1373 and cut thin rounds the size of the pan base.
2. Butter and crumb the pan; stack the rounds, spreading each with forcemeat and butter, filling halfway.
3. Butter the top, let rise 1/4 hour, and bake in a very hot oven.