Veal lung in vienna

Easy to wash. Wash the peeled roots and cut into pieces. Boil the water (
1. 5 l) with spices and roots, put the lung. Cook over low heat for 1 hour, removing the foam. Easily remove from the decoction and dry. Strain the decoction. Easily put on the cutting board, cover with a second board and press the load. Leave for 12 hours, then cut into strips 0. 5 cm thick. Take 0. 5 liters of decoction from the lung, pour flour diluted with cold water into it, and cook stirring, 10 minutes over low heat. Salt the sauce, pepper, add zest, capers, lemon juice and sugar to taste. Pour lightly over the sauce and heat over a low heat. Beat the softened butter with a whisk of cream and add to the sauce. Dumplings are recommended for the side dish.