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Geschling Brueh




Source of Recipe


From Great Grandma Saffert to Grandma Minnie to Lolly






Recipe Introduction


Lung may be hard to find and does not have to be used.
FAMILY FAVORITE - from the Bohmer Wald where the Safferts and the Schnobrich come from.





List of Ingredients



• 1 veal lung
  
• 1 veal heart
  
• 2 cups water
  
• 1 cup of vinegar
  
• 1 large onion
  
• Salt and pepper to taste
  
• 2 Tbsp Shortening
  
• 1 Tbsp Sugar
  
• 4 Tbsp Flour
  
• Bay Leaf
  






Instructions



1. Soak meat in cold water for several hours.
   
2. Then cook in water with vinegar, onion, salt, pepper and bay leaf.
   
3. Simmer until tender about 45 minutes. Skin should peel off the lung easily.
   
4. Take out meat put between 2 plates to press and let cool.
   
5. Strain brine.
   
6. Cut cooled meat into slices or strips.
   
7. In a saucepan heat the shortening with the sugar and stir until brown.
   
8. Add the flour and continue stirring until it is as brown as a hazelnut.
   
9. Add some of the cold brine and stir until smooth.
   
10. Pour in the rest of the brine and stir to integrate.
    
11. Add salt and pepper to taste.
    
12. Let simmer for 15 minutes - very low heat. (To get rid of floury taste)
    
13. Now add the meat and heat up once again.
    






Final Comments


Serve with bread dumplings!