Pirog with Veal Pluck (Offal)

Ingredients

• 1/2 veal pluck (lights/heart, no liver)
• 1 onion
• 4 hard-boiled eggs
• 1/4 funt butter
• 1/2 tsp pepper
• dill and green parsley
• broth

Instructions

1. Soak the veal pluck in cold water ~2 hours, blanch up to three times, wash and chop fine.
2. Fry onion in butter, add pluck and more butter, fry done; cool.
3. Season, add chopped eggs and greens, and fill the pirog.