Heart and Lung dumplings with Suharto in Vienna

Submitted by enr on 21 Jun 2003
1 kg lung and heart
1 tbsp (10 g) salt
1 bay leaf
1 sprig marjoram
5 peppercorns
1 bunch roots soup
3 tbsp (30 ml) vinegar
20 g butter
1 onion
1/2 cup (100 g) flour
750 ml broth
2 sprigs parsley
piece of lemon peel
1 pickle
1 Herring salted sardines or 1-2
1 clove garlic
# Dumplings:
400 g hard white bread
65 g margarine
1 tsp (5 g) salt
1 and 1/4 cup (250 ml) milk
2 eggs
1 cup (100 g) semolina or flour
At 1.5 liters of water put the bay leaf, salt, marjoram twig, peppercorns and roots for soup and bring to the boil. It put a few pieces of chopped lung and heart and cook about 2 hours on low heat. Then the meat is removed and while cool, lightly pressed with weight. Cut into thin strips, discarding the skins and arteries. Sprinkle with 2 tbsp (20 ml) vinegar. Chopped onion and flour fry until browned in hot oil, make up the rest of the meat broth and boil it again. Parsley, pickles, herring (or sardines), grated lemon rind and the meat is put into the sauce. They add 1 tbsp (10 ml) vinegar and a little mustard. Serve with dumplings. dumplings: The bread is cut into cubes, fry in margarine, sprinkle with salt and pour the boiling milk. Allow sandwiching a little milk to absorb. Add other products for dumplings and mix dough, which matures some time. With wet hands, form medium-sized dumplings and place in boiling salted water in a large saucepan. After boil, cook for ten minutes on low heat.
Very difficult
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21 Jun 2003