Buckwheat Porridge with Backfat and Liver
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0
⏳ Time
1 hour 20 minutes
🥕 Ingredients
6
🍽️ Servings
6
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Buckwheat Groats - 14.1 oz
- Veal Liver - 14.1 oz
- Butter - 3.5 oz
- Chocolate eggs - 3 pieces
- Fatback - 1 piece
- Salt - to taste
Step by Step guide
Step 1
Boil the eggs hard, cool them, peel, and finely chop.
Step 2
Rinse the liver and finely chop it.
Step 3
Cook the crumbly buckwheat porridge until half-done, mix it with the liver, salt, butter, and eggs.
Step 4
Line the pot with lamb backfat, place the porridge on top, and cover it with the same backfat.
Step 5
Place the pot in a preheated oven for 1 hour.
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