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Updated: May 6, 2025
Serve at lunch with rye bread. Keep closely covered all the time, so as not to get too brown. They cut up nicely cold for sandwiches. If too fat to roast, render the fat of goose, remove and cut the skin into small pieces. The scraps, when brown, shriveled and crisp, are then "Greben," and are served hot or cold.
Then add the soft or "linda" fat, keep top off and let all brown nicely. About one to two hours is required to cook them. If you do not wish the scraps of "Greben" brittle, take them out of the fat before they are browned. Place strainer over your fat crock, to catch the clear fat and let greben drain. If greben are too greasy place in baking-pan in oven a few minutes to try out a little more.
"The constant hard field labour, and the duties intrusted to them, give a peculiarly independent, masculine character to the Greben women, and have served to develop in them, to a remarkable degree, physical powers, healthy minds, decision and stability of character." The chief difference between Turgenev and Tolstoi is that Turgenev was always an artist; Tolstoi always a moralist.
In this fertile wooded strip, rich in vegetation, has dwelt as far back as memory runs the fine warlike and prosperous Russian tribe belonging to the sect of Old Believers, and called the Grebensk Cossacks. Long long ago their Old Believer ancestors fled from Russia and settled beyond the Terek among the Chechens on the Greben, the first range of wooded mountains of Chechnya.
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