Peel and coarsely chop the onion, carrot and celery. Wash, dry and chop the parsley.
Wash and trim lungs and heart and boil with vegetables and spices in salted water until tender.
Strain giblets (save broth) and cut into fine strips.
Heat butter in a large pot, add flour and roast a light roux, pour in 1 liter of broth and season with a dash of vinegar.
Add wine and whipping cream and let it simmer a bit, season to taste with salt, sugar and pepper, add giblets and mix well.
Arrange the pork scallop and serve.
Preparation Tip:
To the pork-Beuschel fit bread dumplings or pretzel dumplings.
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