Pawaru-Grahmata

№ 47II. nodaļa

Plaušu rikts

Lung hash (Lungenmus)

  • Serves 4–6
  • about 2½ hours, plus 2–3 hours' soaking
  • Melnraksts · vēl nav izmēģināts

1796Plauschu rikts. (Lungenmoos.)(Lungenmoos)

Modernizētslpp. 91–92 · PDF 105–106
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

7 soļi
  1. Cut the lungs into large pieces and soak them in cold water for 2–3 hours, or overnight in the fridge, changing the water two or three times and squeezing the pieces now and then to push out blood and air.
  2. Put the lungs in a large pan with the water and salt. They float, so weigh them down with a small plate. Bring to the boil and skim off all the foam that rises at first. Simmer gently, partly covered, for 1–1½ hours, until a piece is so soft you can squeeze it apart between your fingers. If you are using liver, add it for the last 10 minutes.
  3. Lift out the lungs, and the liver if using, and keep the broth. Cut away the windpipe, the tubes and anything gristly or hard.
  4. Chop the lungs very finely with the onion and parsley (and the liver and head meat, if using). A heavy knife is best; a food processor works if you pulse it, so the hash keeps some texture.
  5. Melt the butter in a heavy pan, add the chopped mixture and cook over low heat for 10 minutes, stirring often so it doesn't catch.
  6. Strain the broth while it is still warm, so its fat goes in too, and add about 500–700 ml, enough for a loose, spoonable hash. Add the breadcrumbs, pepper and salt, and the currants if using. Simmer gently for 15–20 minutes, stirring, until it is smooth and evenly thick.
  7. Taste. For the sweet-sour version, stir in vinegar and sugar a little at a time.

Notes

What the book says vs. what we added

the method is the book's: lungs soaked to draw out the blood, boiled and skimmed, cooked until soft enough to squeeze through with the fingers, trimmed, chopped fine with onion and parsley, stewed in butter in a pot, then simmered with their warm, strained broth, grated bread, pepper and salt until even. Currants, vinegar and sugar, liver and head meat are the book's own options. The amounts, times and salting the water are ours.

Sourcing

lungs (lights) are sold by butchers in most of Europe, often as part of a "pluck" with the heart and liver; ask ahead. In the United States lungs may not be sold for human consumption. There, use lamb's or calf's hearts instead: trim off the fat and tubes and simmer them for 1½–2 hours before chopping.

Safety

use very fresh offal, keep it chilled until you cook it, and cook it right through. Lungs spoil faster than muscle meat.

Context

the book says veal and lamb lungs are both made this way. 02-055 refers back to this dish: its hash should be "like the lung hash".

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