1360 Buckwheat and liver caul sausage

• 1 lb, or 2½ glasses, large buckwheat groats
• 1 large calf’s liver

Wash large buckwheat groats in cold water, place them in a saucepan, and mix with very finely chopped raw calf’s liver. Add salt, ⅛ or ¼ lb butter (depending on the fattiness of the caul), and 2 eggs. Line a saucepan with a mutton caul (sal’nik), arrange the prepared kasha on it, and cover