In Romanian: Purcel de lapte umplut cu maruntaie



  1. Grind the heart, liver and spleen from the piglet, with a raw onion and the crustless bread slices (previously soaked and squeezed).
  2. Beat three eggs in a bowl, mix with the ground meat, adding salt and pepper, chopped parsley, the raisins (to taste) and a finely chopped lard fried onion.
  3. Fill the piglet with this filling, sew it and place in the oven.
  4. Instead raisins, you can add 2 - 3 tablespoons rice boiled in salt water, then rinsed in cold water and mixed with a tablespoon of butter and a little pepper.

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