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Bitokes, Tiflis

Mince well together two pounds raw beef and a half pound beefkidney suet, season with a light teaspoon salt, three saltspoons pepper, adding a tablespoon butter, mix until well amalgamated, then divide in twelve equal parts. Roll out on a lightly floured table to round, cake-like forms, heat two tablespoons leaf lard in a sauteuse, arrange in the bitokes, one beside another, and gently fry for five minutes on each side. Lift up and dress on a hot dish in crown-like shape. Prepare a potato saute and place in centre of bitokes. Boil one and a half gills cream with two tablespoons fresh, grated horseradish for five minutes, then press through a cheesecloth over the bitokes and serve.