No. 954 — Salnik of Mutton Offal and Liver
English historical translation of Molokhovets recipe No. 954 from the 1901 Russian cookbook, retaining original methods and measures.
Boil the mutton offal and liver in water with root vegetables, then drain in a sieve and chop finely.
Add two or three eggs, grated bread, salt, allspice and black pepper, one glass of chopped mutton fat, and ½ spoonful of butter in which an onion has been fried.
Line a saucepan with mutton caul fat, the membrane covering the stomach, and fill with the prepared mixture.
Bake for about an hour in a moderately heated oven. Turn out onto a serving dish in the shape of a pudding.
For a variation, melt the mutton fat first and add about ¾ glass of it. Instead of the onion fried in butter, stir in ½ glass of currants.
To provide
Mutton offal, liver and 1 carrot ½ parsley root and ½ celery root 1 onion 10–15 allspice berries | ½ French white loaf, 2 eggs and salt 1 glass of minced mutton fat Optional: ½ spoonful of butter and an onion Or ½ glass of currants and a piece of mutton caul fat |