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chef nineteenth century V. Lashing said: "The establishment of Russian table

consisted of four innings: cold meats, hot or soups, broths and fried in pastry. " Usually served at the beginning of the feast snacks. These are salted, pickled and marinated fruits, vegetables, and mushrooms. To XVIII century Russia was the main food of turnips. She ate boiled, broiled, Boy, was added to the soup, kvass, filling for pies, and stuffing. fixedly entered into the life of rutabaga, radish, cabbage. Appetizer of beets appeared first in the central and southern parts of the country, and then spread and the northern region.

begin in the second half. In England, goes much meat,

so lunch is served roast meat, potatoes and vegetables. For roast beef tenderloin use. Serve with colorful steamed vegetables: carrots, broccoli, cauliflower, Brussels sprouts, green beans and potatoes baked in butter until golden brown, or just boiled or roasted potatoes. And always prepared Yorkshire pudding and gravy.

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