Calf’s-lung filling

Borjútüdő Töltelék

Preparation info

    • Difficulty


Appears in

The Cuisine of Hungary

By George Lang

Published 1982

  • About


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


  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;