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Veal Lights In Sour Sauce

Goulash.Chefs's picture
Ingredients
  Calf lung 1
  Calf heart 1
  Salt 1 1⁄2 Teaspoon
  Lard 3 1⁄2 Ounce
  Flour 3 1⁄2 Ounce
  Ground pepper 1 Pinch
  Paprika 1 Pinch
  Bay leaf 1
  Thyme 1 Pinch
  Lemon 1
  Onions 2 Ounce
  Garlic 2 Clove (10 gm)
  Pickled gherkins 2 Ounce
  Capers 1 Teaspoon
  Vinegar 1 Tablespoon
  Sugar 1 Teaspoon
  Mustard 1 Teaspoon
  Parsley bunch 1 Small
Directions

Cook lights in slightly salted water till tender, then take them out of the stock; when cooled, cut into thin strips.
Mix onions, garlic, bay leaf, gherkins, capers, parsley, thin lemon peel and thyme, and chop all into tiny pieces.
Fry the sugar in the melted lard until it is brown; add the flour, stir till dark brown.
Put in the mixed and chopped spices, stir and when they are partially fried, add the paprika; pour on the stock and, stirring with a whisk, boil the whole for 15 mins.
It must not be too thick or too thin.
Put in the sliced lights, add mustard, lemon juice and the amount of vinegar required, salt, and cook the whole for another 15 20 mins.
Place in a deep dish.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish

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