The 1901 Cookbook Archive
No. 1767 — Buckwheat and Liver in Caul Fat (Salnik)
English historical translation of Molokhovets recipe No. 1767 from the 1901 Russian cookbook, retaining original methods and measures.
Cook firm buckwheat porridge No. 1761 or 1762 until half done.
Mix with very finely chopped raw calf's liver, salt, one eighth to a quarter pound butter depending on how fatty the caul is, and two or three chopped hard-boiled eggs.
Line a saucepan with sheep or calf caul fat, fill with the prepared porridge and fold the caul over the top.
Bake one hour and turn out onto a dish.
To provide
1 Russian pound coarse buckwheat groats About 2⅛ glasses ½ calf's liver | ⅛–¼ pound butter 2–3 eggs and salt Sheep or calf caul fat |
Historical editorial note: The liver must cook fully; caul fat is an historical casing.
Original source: Read Russian recipe No. 1767. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.