BEAR MEAT CUTLETS

For the marinade:
1 glass (1 1/4 cup) 3% vinegar, 2 glasses (2 1/2 cups) water,
2 tbsps salt, 1 parsley root, 1 carrot, 1 celery root, 1 onion,
12 sweet pepper corns, 6 bay leaves, 6 cloves,
3 capsules cardamom, 0.5 garlic bulb

Mince the roots and onions, mix with spices (without the garlic), pour over vinegar and water and boil. Drop the minced garlic into the hot marinade. Pour the marinade hot over old meat and cooled over young one.

For the cutlets:
2 kg (4 1/2 lb) meat, 2 or 3 onions,
1 egg, salt, pepper to taste

Remove the meat from the marinade, wash and dry it with a napkin and cut into pieces. Put the meat through the food chopper. Add to the forcemeat some salt, onions put through the mincer, pepper to taste and an egg. Divide the forcemeat into cutlets, dredge them in flour and fry on vegetable oil.