Reviving a classic: How to make traditional patties from an 1854 Lithuanian Recipe

• About 4 cups of flour
• A spoonful of yeast
• 3 tablespoons of milk
• A spoonful of unsalted butter
• 3 eggs
• 1 pound of beef tenderloin
• 2 onions
• 1 cup of broth
• Salt
• Pepper
• Oil for frying

• Sift flour into a large bowl.
• Slightly warm some milk and dissolve the yeast in it.
• Mix everything well and let stand for about 30 minutes.
• After this resting period, pour the milk and yeast mixture into the bowl with the flour.
• Add a spoonful of butter and begin kneading lightly.
• Break 3 eggs into the dough, knead well to combine all ingredients, and let it rest for an hour.
• Cut the meat into small cubes.
• Peel and finely chop the onions.
• Combine the onion and meat in a pot and pour the broth over them.
• Cook for a short while over medium heat.
• Continue cooking until all the broth has evaporated.
• Season the meat with salt and pepper.
• Divide the previously prepared dough into two equal parts.
• Roll out each part into a flat disc.
• Cut the discs into strips and then cut them in half.
• Place the filling on one half of each piece, cover the filling with the other half, and seal the edges.
• Heat some oil in a pot.
• Drop the patties into the hot oil and fry until they turn golden brown on both sides.
• After frying, transfer the patties onto a paper towel to drain the excess oil.

And there you have it. Enjoy your meal!