1 lung
For the broth:
1 onion (desire to spear 2 cloves)
1 sprig of rosemary
1 carrot
1/2 lemon (optional)
6-8 grinds of black pepper
3-4 tablespoons of salt
enough water to cover
For the gravy:
3 tablespoons of butter or margarine
2 onions, thinly sliced
1 tablespoon of Worcestershire sauce
3 tablespoons of all-purpose flour
2 cups of beef broth
1/4 cup of dry vermouth
salt and black pepper to taste
1 lung
For the broth:
1 onion (desire to spear 2 cloves)
1 sprig of rosemary
1 carrot
1/2 lemon (optional)
6-8 grinds of black pepper
3-4 tablespoons of salt
enough water to cover
For the gravy:
3 tablespoons of butter or margarine
2 onions, thinly sliced
1 tablespoon of Worcestershire sauce
3 tablespoons of all-purpose flour
2 cups of beef broth
1/4 cup of dry vermouth
salt and black pepper to taste
Make ahead: scrub the lung with a lemon, wash well, and place it in a pot
Add all ingredients for the broth, cover, and cook for 2-3 hours, or until it becomes tender
Drain and let it cool slightly, or let it cool in the broth to pick up the flavors
Remove the skin from the lung
Make the gravy: melt butter or margarine in a pot, add onion and Worcestershire sauce, and cook over low heat for 15 minutes until caramelized
Add flour, stirring well, and cook for 5 minutes
Add broth, vermouth, and seasonings, and cook for an additional 10 minutes
Cut the lung into slices and place it in a refrigerator-safe dish
Pour the gravy over it, cover with aluminum foil, and refrigerate
About 40 minutes before serving, preheat the oven to moderate temperature (170°C)
Place the dish in the oven without a lid
Bake for 6-8 times.
