No. 1389 — Pie with Veal Heart and Offal
English historical translation of Molokhovets recipe No. 1389 from the 1901 Russian cookbook, retaining original methods and measures.
For six to eight people take half of a calf's offal, including the heart but excluding the liver.
Soak in cold water for two hours, changing it often; scald with boiling water and drain repeatedly, three times in all.
Rinse in fresh water and mince finely. Fry a chopped onion in a spoonful of butter, add the offal and another spoonful of butter, and fry while stirring until completely cooked.
Cool, add a little stock if needed for moisture, salt, pepper, three or four finely chopped hard-boiled eggs, dill and parsley, then fill the pie.
To provide
Half a calf's offal, excluding liver 1 onion 3–4 eggs and ½ teaspoon pepper | Herbs and ¼ Russian pound butter Dough ingredients separately |