Preparation

Boil the veal lung in salted water, then grind. In a goose fat, fry a finely chopped onion, crushed garlic and sprinkle with flour. Then add the lung, salt, pepper and marjoram. Add a little juice in which to the lungs boiled and mix well. Leave it on the fire for a while. Remove from the heat, allow to cool. With this composition the intestine is filled with veal and tied at the ends. Place the black pudding in a pan greased with goose fat and a little water. Put it in the oven, at the right heat, until the water decreases and the caltaboş is browned in its own fat.