The 1901 Cookbook Archive
No. 331 — Small Pies with Calf Offal Filling
English editorial translation of Molokhovets recipe No. 331 from the 1901 Russian cookbook, with historical measures, method and source.
Boil 1¼ Russian pounds of calf's offal, excluding the liver, and chop finely.
Melt one spoonful of butter in a frying pan, add a finely chopped onion and fry. Stir in the chopped offal, about two spoonfuls of stock, salt, a little pepper, two or three hard-boiled eggs and dill.
Mix thoroughly and use to fill the prepared pies.
To provide
¼ of one large calf's set of offal, or ½ of a small one, as listed ⅛ Russian pound of butter and ½ small onion | 2–3 eggs, salt and pepper 1 egg for brushing the pastry |
Historical editorial note: The method specifies 1¼ Russian pounds of offal but the ingredient list measures it by a portion of a calf's offal set. These descriptions are not assumed equivalent; organ meat requires current food-safety practices.
Original source: Read Russian recipe No. 331. Historical quantities and terminology from the 1901 book are retained; see the measurements guide. Period food handling and storage directions do not supersede modern safety standards.