No. 754 — Sausages Stuffed with Veal Liver
English historical translation of Molokhovets recipe No. 754 from the 1901 Russian cookbook, retaining original methods and measures.
Scald veal liver with boiling water and boil until half-cooked. Cool and chop very finely.
Add one spoonful of butter, half a finely chopped onion previously fried in another spoonful of butter, half a French roll soaked in water or milk and squeezed dry, one spoonful of sour cream, two egg yolks, salt, three allspice berries and three black peppercorns, and nutmeg.
Fill an ox intestine with the mixture as for sausages and roast in the oven, basting with ⅛ Russian pound of butter.
Cut into portions and garnish a dish of greens or root vegetables. These sausages, like buckwheat sausages, may also be served with shchi.