748 Mutton caul sausage

Sal’nik iz livera i pechenki baran’ej


  • mutton pluck
  • 1 carrot
  • ½ parsley root
  • ½ celery root
  • 1 onion
  • 10–15 allspice
  • ½ white French roll
  • 2–3 eggs
  • allspice
  • black peppercorns
  • 1 glass chopped mutton fat
  • (½ spoon butter plus onion, or ½ glass currants)
  • mutton caul
  • salt


Boil the mutton pluck* in water with root vegetables, drain in a coarse sieve, and chop fine. Add 2–3 eggs, grated bread crumbs, salt, allspice, black peppercorns, 1 glass of chopped mutton fat, and ½ spoon butter fried with an onion. Line a stewpan with a mutton caul (the fatty membrane which covers the intestines of the sheep), and pile the prepared mixture on top. Bake in a moderate oven for 1 hour. To serve, turn out onto a plate like a pudding.

The mutton fat may be rendered before adding it to the forcemeat mixture in which case add about glass mutton fat and substitute ½ glass currants for the butter with onions.

*The English and Russian collective terms for variety meats do not overlap exactly. While the Russian word liver includes lungs, heart, and spleen, the British word “Pluck” includes the lungs, heart, and liver (sometimes with other viscera). Since Molokhovets also specified the liver for this recipe, 1 decided that “Pluck” in this instance was a reasonable, if not quite exact, translation. For an excellent discussion of variety meats (with useful diagrams), see Grigson, The Art of Charcuterie, especially 310–311, 317–318.