George Lang

Calf’s-lung filling

Borjútüdő Töltelék

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • ¼ pound calf’s lung
  • ¼ medium-sized onion
  • 1 tablespoon

Method

  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;