Prepare the dough from a full glass of warm water or milk, 1 zolotnik of dry yeast, and half of the flour [i.e., 2 glasses]. Let the dough rise in a warm place, then beat thoroughly with a wooden spatula. Sprinkle on salt, and beat in 2 eggs or 3 egg yolks. Add 1 spoon butter and enough flour to make a dough that is sufficiently thick. Stuff the pirozhki and place them on a table dusted with flour. When they have risen, fry in melted butter or fat.
Prepare the brain stuffing as follows: Plunge the brains from 2 calf’s heads into boiling water with vinegar and salt. Boil, remove from the water, cool, and chop fine. Fry ½ spoon flour in 1 spoon butter, add the brains, and strew with a little ground pepper, nutmeg, or mace. Pour in about 2 spoons bouillon or 1 spoon sour cream and mix.
If the pirozhki are needed for dinner, that is, at four o’clock, then prepare the dough in the morning between eight and nine o’clock.