Ancient dish made of veal. To cook it they took a piece of meat and chopped it (minced into pieces). Then they added cut fried onion, dried rye bread, salt, pepper and mixed everything. Sichenyky had to be a little bit bigger than a hen’s egg. Before frying them sichenyky were dipped in the flour. Then they took a pot the bottom of which was filled with grated carrot, cut onions, grated fresh or preserved apples, put sichenyky on the top and stewed them in the stove until they were ready.