No. 2815 — Supplement to Section VII: Fried Calf's Liver with Offal Sauce
English historical translation of Molokhovets recipe No. 2815 from the 1901 Russian cookbook, retaining original methods and measures.
Soak 1½ pounds of calf's liver, remove the skin, slice, salt, coat with flour and fry in butter. Transfer to a serving dish and surround with the offal sauce.
For the sauce, clean and wash 1½ pounds of calf's lung, boil in salted water with onion, a bundle of herbs, 1 bay leaf and 3–5 peppercorns. When cooked, drain and chop finely.
Add 3–5 finely chopped hard-boiled eggs and a handful of chopped green onion. Thicken with 1 tablespoon of flour rubbed with 1 tablespoon of butter and diluted with 1½ glasses of broth. Bring to a boil, add about ½ glass of fresh sour cream, season with salt and heat just to the boil.
Scatter with dill before serving, and pepper if desired.