Calf lungs and heart well water, clean and put on 1, 5 liters of cold water. Cut the onions in half and roast them on the cut surfaces without fat until brown. Add root vegetables, bay leaf, thyme, cloves, peppercorns and salt and cook slowly for about 1-1.5 hours. Once the lungs are cooked soft, remove and continue cooking the heart until soft. Then remove and let everything cool in cold salted water. Cut the lungs and heart into thin, short strips, removing the gristle and veins. Roast the flour together with the sugar in hot fat until brown. Add the chopped onions, grated carrots and celery and fry briefly. Stir in paradeisermark, deglaze with white wine and pour on some strained Beuschelsuppe. Add grated pickled gherkins, chopped capers, lemon juice and grated lemon peel, mustard, parsley, garlic and thyme and let everything boil. Mix in the sliced Beuschel and, if necessary, add a little more Beuschel soup.
Preparation Tip:
Curd cheese napkin dumplings as a side dish (see recipe).
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