Minced meat for filling

Clean the liver from the film and bile ducts, rinse well, soak in cold water for 20-30 minutes. Rinse again and cut into small pieces. Clean the onions, grind, fold into a sauté pan, add finely chopped lard, put on a strong heat and interfere until the lard begins to accumulate. After that, add a liver, reduce the heat to medium and continue to stir until the liver is covered with a shiny film. Then remove the liver, cool, pass it twice through a meat grinder, adding frozen lard and salt. Wipe the resulting mince through a sieve into an enameled bowl, put it in cold water or on ice and knock out the mass of good, adding raw eggs one at a time and wine.