Breaded Pork Lungs

Rinse the pork lung well and pat dry. Rinse and trim the leek, carrot, parsley, celery and onion. Peel if necessary and chop everything coarsely. Bring to a boil with the bay leaf, cloves, white wine, vinegar and 2 liters (approximately 8 1/2 cups) of salted water. Add the lungs to the water and let simmer for 70 minutes until soft. Remove the lungs from the cooking liquid to a cutting board and let cool. Pat dry and cut into thin slices. Dust the slices first in flour, then dip in beaten egg and finally, coat in breadcrumbs. Press the breading firmly and fry the lungs until golden brown in hot butter. Drain on paper towels.