***the key ingredients in the Scottish delicacy – sheep’s lung.**
I remember having an old 1930s recipe book which told how to cook beef lung. Mom went on a clean up tear and it disappeared. It had a great recipe for pork sausage in it.
There is a fancy restaurant here in Albuquerque which features beef lips and beef cheeks. Having grown up on a diary and seeing what those look like, UGH!!!