PREPARATION OF THE INNARDS Separate the veal lung from the windpipe and gullet. Soak well, piercing several holes in the lung so that water can get into the cavity. Fry the onion, cut surfaces down, in a pan until golden brown. Fill a large pot with cold water, add lungs and heart and bring to boil. Add to the pot the root vegetables, peppercorns, allspice corns, bay leaf, thyme, salt and onion. Simmer until meat is tender. Remove the lung after about 1 hour and rinse with cold water to cool. Leave the heart in the stock for at least another 30 minutes, until very tender, then remove. Heat some of the stock in another saucepan and bring to boil.Meanwhile, cut the lung and heart finely, removing any cartilage. For the final stage, heat some butter in a casserole dish. Sprinkle in the flour and sauté until light brown.Add the finely chopped ‘innards seasoning’: capers, onion, anchovy fillet, garlic, lemon rind, and parsley. Let draw on low heat for a few minutes. Add the reduced stock, stir well and cook for 15–20 minutes until thick. Add the innards and season with salt, pepper, vinegar, sugar, marjoram and mustard. As soon as the ragout is thick, stir in the sour 52 cream and cream. Simmer for another 5–10 minutes. Add lemon juice to taste and serve with a few drops of hot goulash juice. BREAD DUMPLINGS Sauté the shallots in butter until golden brown, then toss the bread cubes in the butter. Place the contents of the pan into a large bowl and add the eggs, milk, cornstarch, salt, nutmeg, and parsley. Mix all the ingredients together well. Add bread cubes if needed. Let stand for about 15 minutes. Form round dumplings from the mass with moist hands. Dip lightly into the flour, and shape. Boil some salt water, put the dumplings in, and simmer for about 15 minutes, shaking the pot fromtime to time so the dumplings don’t stick. Remove, and leave to drain.