Viennese sour offal ragout (Beuschel)

1. Rinse the veal lung and heart thoroughly, then bring them to the boil in the water with the onion, vegetables, bay leaves, juniper berries, allspice and salt, then simmer gently for about 1.5 hours until tender.

2. Take out the meat, let it cool and cut it into thin strips 3-4 cm long; strain the cooking liquid and set aside about 1 litre.

3. Melt the butter, toast the flour and sugar in it until hazelnut brown, then gradually whisk in the reserved liquid.

4. Stir in the finely chopped capers and gherkins, lemon zest, mustard, vinegar and marjoram and cook for 10 minutes.

5. Add the meat strips, simmer together for 5 minutes and season with salt and pepper; the sauce should be pleasantly tangy.

6. Enrich with sour cream and a little lemon juice when serving, and serve with bread dumplings.

Tip: After cooking, plunge the lung into cold water - it's easier to cut into thin strips and to remove any cartilage.