Calf’s-lung filling

Borjútüdő Töltelék


  • ¼ pound calf’s lung
  • ¼ medium-sized onion
  • 1 tablespoon lard or chicken fat
  • Pinch of salt
  • Pinch of white pepper
  • ½ teaspoon minced flat parsley
  • 1 egg


  1. Cook lung in salted water for 30 minutes. Drain and grind.
  2. Chop onion very, very fine and cook it in the lard over very low heat until it is quite limp and most of the moisture has cooked away.
  3. Add ground calf’s lung with salt, pepper and parsley, and cook for a few minutes to blend the flavors.
  4. Take the mixture off the heat and add the egg; mix well. Use the filling when it is cool.