An old and extremely tasty dish at pig-killing time, based on pig, veal and lamb intestines, bread, spices and eggs. It’s often served with soured potatoes or as a side dish.
Ingredients for one roasting pan of the dish:
1,2 kg veal lungs
0,6 kg white bread cut in cubes
2 l milk
2 dl Alpine cream
Pour boiling milk on the white bread cubes so they wet well while stirring. Add cooked and grounded lungs, onions that were fried in the oil and spices (marjoram, salt, a pinch of cinnamon). Stir the mixture and when it cools a little bit add the whipped eggs and the cream. Stir again and put it into greased roasting pan. Mežerli is roasted in the oven for half an hour.