Directions:
Wash the lung and heart thoroughly in salt water, and put on to boil in cold water, adding salt, one onion, a few bay leaves and cook until very tender. Make the dough precisely the same as any other strudel. Take the boiled lung and heart, chop them as fine as possible and stew in a saucepan with some fat, adding chopped parsley, a little salt, pepper and mace, or nutmeg, the grated peel of half a lemon and a little wine.
Add the beaten yolks of two eggs to thicken, and remove from the fire to cool. Roll out the dough as thin as possible, fill in the mixture and lay the strudel in a well-greased pan; put flakes of fat on top and baste often. Eat hot.