Suffed hen/chicken

Ingredients

 * a hen,
 * 3 coffee-cupfuls of grouts,
 * 1 coffee-cupful of vegetable oil,
 * half a head of pickIed cabbage /sauerkraut/(or fresh cabbage),
 * 10 corns of pepper,
 * 2 teaspoonfuls of red pepper,
 * 1 teaspoonful of ground dry savoury

Directions
Stuff the poultry with this filling and sow it up with a scalded white thread. Lay the rest of the sauerkraut, also thinly cut, on the bottom of the pot you are going to cook in, and put the poultry on top.
 * 1) First prepare the filling - pour boiling water over the grouts and add half of the sauerkraut, thinly cut. Then add the oil and 2 coffee-cupfuls of warm water and stew the sauerkraut in a covered pot on a slow fire. Season it with the savoury, the pepper and the red pepper.
 * 1) Pour water and sauerkraut juice in equal proportions, to cover 2/3 of the poultry's height with the liquid. (If you have no sauerkraut juice available, pour only water.) Before putting the lid of the pot, cover it with white paper.
 * 2) Stew on slow fire until the meat gets tender. Serve this dish with a salad of roasted or pickled peppers. You can also garnish it with pickled cucumbers or stewed carrots.