Sour Calf Lung

Ingredients

• 800 g pre‑cooked calf lung
• 1 onion
• 1 Carrot
• 1 leek stalk
• Salt
• a pinch of sugar
• 5 peppercorns
• 2 cloves of mace
• juniper berries
• 2 Bay leaves
• 140 ml vinegar
• 40 g clarified butter
• 250 ml calf stock
• 125 ml Riesling wine
• 100 ml heavy cream
• 2 stale rolls
• 100 ml milk
• 1 Shallot
• 0.5 bunch Parsley
• 1 tbsp butter
• 1 egg
• Salt
• Pepper
• nutmeg

Instructions

1. 1.

   Soak the lung in cold water for about 1 hour, drain and cover with cold water; bring to a boil. Clean, wash, and chop the vegetables, add them with the spices to the lung and simmer for about 1.5 hours, then let the broth cool.

2. 2.

   Remove the lung, squeeze out excess liquid, slice into thin strips, lightly brown in clarified butter, deglaze with calf stock, pour in Riesling and cream, and simmer for about 10 minutes.

3. 3.

   Slice the stale rolls into thin rounds, place them in a bowl, pour warm milk over them, and let stand for about 30 minutes.

4. 4.

   Meanwhile, peel and finely chop the shallot. Strip parsley leaves from stems and mince. Combine half of the chopped parsley with the shallot and add to the roll slices; mix well. Add the egg and knead into a loose dough, seasoning with salt, pepper, and nutmeg.

5. 5.

   With damp hands form four small dumplings. Boil in salted water at medium heat for 10–15 minutes (do not cook fully).