Mom got me the book “odd bits” by fellow Canadian and Ontarian Jennifer Mclagan, auther of Fat and Bones.. some the things in this book made me truly shake my head, I am still not sure that I will ever be comfortable eating certain parts of a animal but I am a huge! believer that if I am going to raise and then eat one of the critters raised on my farm, that I will not waste, Typically that means that the “odd bits” go the hounds or purrpots, or depending something even to the chickens or the pig..
Still I am adult enough to realize that alot of my thoughts on these things have to do with the country I was raised in and just how much even I have fallen at times into butchering out the critters so that Dh is more comfortable with eating the different parts.
A Perfect example of this would be rabbit, he does not like me to leave the meat on the bone as he can tell it’s a bunny vs a chicken per the bones, so I make tenderloins and then tend to cook the rest and pull the meat for dishes.. If I expect him to reach out of his comfort zone and try seafood, fish, and a host of other things that he grew up not eating.. then I also need to be more open to trying dish’s that stretch me and my own set ways of eating, which brings me these..
Yup, that is a pair of fresh butcher lungs that combined with the heart will be going to make Sour Lung Soup, and we will see if its nearly as good as I have read or not.. The recipe says that you can use tongue if you can’t find lung.. the book says that lung is not available for sale in the US but a quick google search seems to show that lots of folks are find them and or have had them in the states. I read a couple folks talking about finding lung available in toronto at different markets.
This not a hard recipe to make, and to be fair to the auther, I am not going to give you a direct recipe, “IF” I ever make this enough to develop a farmgal version, I will for sure share it, but I will give the basic’s, she want’s you to make a basic veggie broth started with the same animals bone stock and simmer the heart and lungs till done.. strain and then make a sweet rue (sugar and flour), then use the simmered skimmed and strained broth back into the rue, then add back the trimmed and tiny diced peices of heart and lung, along with fresh lemon, zest, and a heaping tablespoon of dijon mustard..
Part two, will show some of the cooking process and the final result along with taste test results..