Offal Stuffing for Pie


1 kg/2 lb 4 oz offal (liver, lungs, hearts)
2-3 tbsp butter
3 eggs, hardboiled
2 onions

Wash beef, veal, lamb, or pork offal in warm water, put into a pot, cover with water and put to boil. Cut boiled offal into small pieces and pass it through a meat grinder, add to a skillet with browned onions and lightly fry the mixture. Add chopped eggs, dill or parsley leaves, season with salt and pepper and mix everything well.