Cut into large chunks the heart and liver, add to the pot, cover with water, put on fire. After boiling, drain the water, rinse the offal under running water and add to the pot, cover with water, put on fire, after boiling, reduce the heat to a simmer, add salt. 20 minutes before end of cooking add spices. Fat cut into large chunks, put into a separate pot, pour water, after boiling reduce heat. Cook in two saucepans 2 hours (on slow fire)

Chop coarsely the onions and carrots, scroll them through a meat grinder together with garlic.

The cooked offal and fat drain through a colander and scroll through a meat grinder, mix with onions, carrots and garlic. For a more smooth consistency, you can scroll again. Add to the pot and put it on the fire until cooked onions and carrots, by necessity it needs more salt.

Sterilize jars and lids (in the original recipe, the jars are sealed, I close the conventional screw). Shift the paste in jars and...

... "without wasting time in vain," to eat this dish.