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Print this Recipe    Veal Lung

Luengerl mit Knoedl
(Bavarian Veal's lung with dumplings)

1 kg veal's lung
400 gr diaphragm
1 teaspoon juniper berries
1 teaspoon whole pepper (black)
2-3 bay-leaves
2 carrots (sliced very thin)
1 onion (middle size, cut in rings)
1 parsley root, sliced (optional)
100 grs butter
meat extract
4 tablespoons fresh cream
4 teaspoons cornstarch
nutmeg
pepper
salt

The lung, the vegetables, the juniper berries, the whole pepper
and the bay-leaves are cooked in salted water until the meat is
soft, 1 to 1 1/2 hours.

Take the meat out of the broth reserving broth and cut it into
strips.

Now heat the butter, add the meat together with the meat extract
and the other spices, cover it with the strained broth. Bring to
boil and add the cornstarch. Simmer until it has thickened and
finally add the cream.

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