1 veal lung
2 hearts
2 bay leaves
3 tsp. allspice
Pinch of thyme
1 onion, cut fine
1/4 c. vinegar
Salt & pepper

Place lung and hearts in a pot of water, cover and boil about 1/2 hour. Remove from stock and cut into 1/2 inch cubes. Return to stock and add bay leaves, allspice and other seasonings and cook another 1/2 hour. Add vinegar to taste, thicken with browned flour to the consistency of a cream soup.