No. 1494 — Calf's Liver Pudding with Raisin-Wine Sauce
English historical translation of Molokhovets recipe No. 1494 from the 1901 Russian cookbook, retaining original methods and measures.
Boil calf's liver and grate finely. Fry a chopped onion in 1½ spoonfuls of butter, then cool.
Mix with three yolks, ⅜ Russian pound of white bread soaked in milk, half a glass of currants, salt, nutmeg, grated liver and a small glass of cognac.
Rub thoroughly in a stoneware bowl, fold in four whipped egg whites and boil in a napkin for one and a half hours.
For sauce fry one spoonful of flour in a spoonful of butter, dilute with 1½ glasses of broth, boil, add half a glass of wine and boil again.
Strain, add lemon juice, sugar, lemon slices and a quarter glass of raisins, bring to the boil and pour over the pudding.
To provide
½ calf's liver and 1 onion ¼ pound butter and 4 eggs ⅜ pound white bread 1 glass milk for soaking ½ glass currants, salt Nutmeg | For sauce: 1 spoonful butter and 1 spoonful flour ½ glass wine and 1–2 lumps sugar ½ lemon or 1 spoonful capers Or gooseberry juice ¼ glass raisins |