Pirog with Veal Pluck (Offal)
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- veal pluck (lights/heart, no liver)
- onion
- hard-boiled eggs
- funt butter
- tsp pepper
- dill and green parsley
- broth
Instructions
- Soak the veal pluck in cold water ~2 hours, blanch up to three times, wash and chop fine.
- Fry onion in butter, add pluck and more butter, fry done; cool.
- Season, add chopped eggs and greens, and fill the pirog.