Guryevskaya Kasha from Buckwheat Groats

Ingredients

• funt buckwheat groats
• funt beef marrow (from ox bones)
• funt dried mushrooms
• ложка butter
• salt

Instructions

1. Cook stiff buckwheat kasha in mushroom bouillon (as No. 1761) with salt and butter; remove when nearly done.
2. In a clean, dry pot layer kasha and pieces of ox-bone marrow alternately, ending with a marrow layer on top.
3. Cover and bake until the kasha steams through crumbly, without scorching. Reserve leftover mushrooms for pirozhki filling.