No. 1692 — Lithuanian Kolduny with Beef and Kidney Fat
English historical translation of Molokhovets recipe No. 1692 from the 1901 Russian cookbook, retaining original methods and measures.
Finely mince three quarters pound raw beef and three quarters pound kidney fat, or one and a half pounds fat for a richer version.
Season with salt, five black and ten allspice peppercorns, two spoonfuls minced onion fried in half a spoonful butter, or preferably roasted onion.
Add half a teaspoon sieved marjoram and one or two spoonfuls rich stock if desired.
Prepare dough No. 1691 and shape very small crescent dumplings the size of a shot glass, intended to be eaten whole.
Boil in salted water and test after ten minutes, then lift carefully and serve hot as the first course before broth.
Serve with salt and ground black pepper rather than butter; a breakfast of kolduny may be followed by clear strong broth in cups.
To provide
¾ pound beef and 1 onion ¾ pound kidney fat 5 black and 10 allspice peppercorns, salt | ½ teaspoon marjoram For dough: 3 glasses flour, about 1 pound, and 2–3 yolks ½ glass water and a heaped teaspoon salt |