Press two opposite edges together like small, three-cornered turnover pies; drop these on to the hot meat and broth in the cook pot, closely covered.

Cook slowly from 20 to 30 minutes.

Before serving the "Boova Shenkel" pour over the following: Cut slices of stale bread into dice and brown in a pan containing 1 large tablespoonful of butter and a couple tablespoonfuls of fat (which had been skimmed from top of broth before "Boova Shenkel" had been put in cook pot), add about 1/2 cup of milk to diced, browned bread; when hot, pour over the "Boova Shenkel" and serve with the meat on a large platter.
RICE BALLS WITH CHEESE Place 2 cups of cold, boiled rice, well drained, in a bowl and add 1/2 cup of grated cheese, a little salt, 1/4 cup flour and the stiffly-beaten white of one egg.

Mix all together and mold into balls about the size of a small egg, with a little of the flour; then roll them in fine, dried bread crumbs, and stand away until perfectly cold.
When preparing for lunch, beat the yolk of the egg with a little milk, dip the rice balls into this, then into fine, dried bread crumbs, drop in deep fat and fry a golden brown.

Drain on brown paper and serve, garnished with parsley.
"KARTOFFLE KLOSE" One quart of cold, boiled, skinned potatoes, grated.