Rub 3 glasses, or ¼ garnets, Smolensk groats with 2 eggs, let the groats dry, and rub them through a fine sieve. Bring to a boil ½ garnets, or 6 glasses, milk and ¼ garnets, or 3 glasses, melted pork fat. Add the groats, set over a low fire, cover with a lid, and stir frequently with a spoon. When the groats are cooked, cool, and beat in 8 eggs. Add ¾ glass boiled milk, a little cinnamon, 1 glass currants, about 4 pieces sugar, a few sweet almonds, and 4–5 bitter almonds. Mix and gently fill intestines evenly so that they will not burst when boiled. After they have cooked, store them in a cold place. Fry on both sides before serving. Serve for zakuski or before soup. One-third of the indicated proportions will be enough for one meal for six persons.