Buckwheat and Liver Stuffing for Pie


300 g/11 oz liver
1 cup buckwheat groats
2-3 tbsp oil
3 eggs, hardboiled
1-2 onions

Wash and trim veal, lamb, or pork liver, removing all film and bile ducts, cut it into small pieces and fry in oil together with sliced onions. Finely chop prepared liver, mix it with cooked buckwheat, chopped eggs, and season with salt and pepper.

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