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Livery mince
1 serving
Finely chop the lungs and heart, put in a saucepan, salt, pepper, boil and cook under a lid on a low heat for 2 hours. Clean the liver from the film, cut out the bile ducts, cut into strips, salt and fry in a pan. Then pass the prepared products together with onions sautéed in oil through a meat grinder, salt, pepper, pour the sauce cooked on the decoction and mix.
Finely chop the lungs and heart, put in a saucepan, salt, pepper, boil and cook under a lid on a low heat for 2 hours. Clean the liver from the film, cut out the bile ducts, cut into strips, salt and fry in a pan. Then pass the prepared products together with onions sautéed in oil through a meat grinder, salt, pepper, pour the sauce cooked on the decoction and mix.
lamb heart - 200 g, lamb liver - 200 g, lung - 500 g, lard - 4 tbsp. spoons, onions - 1 pc., flour - 1 tbsp. spoon, ground black pepper to taste, salt to taste
