Buckwheat Salnik with Liver
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt / 2⅛ stakans coarse buckwheat groats
- печенка raw veal liver
- funt butter
- штук hard-boiled eggs
- mutton or veal caul
- salt
Instructions
- Cook stiff kasha to half-doneness; mix with chopped raw veal liver, butter, chopped eggs, and salt.
- Line a pan with mutton caul, pack in the kasha, cover with caul, and bake 1 hour.
- Turn out onto a dish.