1046 Pirog with veal pluck

Pirog s teljach’im liverom

Preparation info
    • Difficulty


Appears in

By Elena Molokhovets

Published 1992

  • About


  • veal pluck without the liver weighing about lbs
  • 1 onion
  • 3–4 eggs


Boil the veal pluck, including the heart but not the liver, and chop fine. Melt 2 spoons butter in a skillet, add a finely chopped onion, and fry lightly. Add the chopped pluck and fry again, stirring so that the mixture does not burn. Add a