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Ingredients
- heart and lungs
- coarse salt
- grounded pepper
- veal kidney fat
- Corn starch
- 1 grated nutmeg
Preparation
Step 1
1. Let soak the stomach for 24 hours in salted water, drain off water, rub well and put it back in the salted water for 2 hours.
2. Cook the lungs and heart for 1h30 with coarse salt and pepper, drain them of water (reserve cooking water).
Stuffing:
1. Grill heart, lungs, fat and mix in the corn starch nutmeg, salt, pepper and 3 to 4 Tsp of cooking water.
2. Stuff without over filling (to avoid it exploding, make a ball (the size of a fist).
3. Fold the other end toward the center to sew it together.
4. Wrap it in a kitchen towel and wrap sting around it.
Cook for 3 hours while boiling lightly adding water so it is totally submerged. Serve with a turnip puree, the stuffing should well peppered.