- ¼ pound calf’s lung
- ¼ medium-sized onion
- 1 tablespoon
- Cook lung in salted water for 30 minutes. Drain and grind.
- 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.
- Add ground calf’s lung with salt, pepper and parsley, and cook for a few minutes to blend the flavors.
- Take the mixture off the heat and add the egg;