"Piglet" fried

1 kg potato

1 glass milk
what milk to choose? we'll show

2 Art. l. butter

Salt - to taste

For the filling:

700 g meat

2-3 bow - head

3 Art. l. fat

salt, pepper, bay leaf

Boil peeled and washed potatoes. Potoloch, add the oil, salt, dilute with hot milk.

Filling: meat (pulp) cut into small pieces, salt and pepper and fry in a pan, but rather in a roasting pan. Meat pour 3 cups boiling water, cover and simmer on low heat for 1-1.5 hours. After quenching separately Toast, add finely chopped onion, 1 bay leaf, peppercorns 5-6. Simmer the meat for another half hour. A small portion of mashed potatoes thinly spread out on ceramic dish or roaster lid, greased. Lay on top of all the meat filling in the form of an elongated hill. On top to cover the remaining puree and out of fashion carcass "pig"Lengthen its face, to finish it "dimes"Make the ears, round belly, make four legs. Eyes - peas pepper. Do not forget the tail. For him, it is necessary to roll a thin puree Rulik. Use a fork and knife to make cilia, deepening in the right places, the folds on the carcass, and so on. D. On top of the carcass grease beaten eggs and place in oven for 1-1.5 hours.

When a table top to pour fat, decorate boiled eggs, pickles, any vegetables and herbs.