Beuscherl

Put well-watered, cleaned calf’s lung and heart with cold water, add the cleaned root vegetables, the halved, brown-roasted onion, the bay leaf spice, the thyme, the crushed peppercorns, as well as salt and let it boil. Do everything leisurely (about 1 1/2 hours) with the lid closed. Later, with a kitchen knife, cut into the thick part of the beuschel and make sure it is cooked through. It may still be a tiny bit pink inside. Later place the beuschel in cold, lightly salted water to cool, meanwhile in the soup continue to cook the heart leisurely until it is soft enough.

In the meantime, cook the “Beuschelkraeutl”: Chop capers, anchovy fillet, pickled gherkins, onion, parsley and garlic and a tiny bit of lemon peel as “seasoning”.

Cut the mussel and heart into narrow, short strips, removing any cartilage that may be present. Next, brown the flour and a little sugar in fat, stirring continuously, add the chopped Beuschelkraeutl, fry briefly, quench with a good splash of wine vinegar and pour strained Beuschel soup on the spot, boil this sauce for 1/2 hour, then strain onto the Beuschel. While it comes to a boil, season with salt, juice of a lemon, mustard, marjoram and vinegar and let it steep for another 1/4 hour.

The same way can be used for pork and potatoes. Zusp

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