Make goat stock from the bones. To do this, fry the bones heartily in olive oil (1) and add bay leaves, thyme, diced tomatoes, clove, and chopped onion. Extinguish with dry red wine, add water, boil to the indicated mass (*), then season with salt and season with pepper. Strain the clear soup.
Put the brains in water acidified with half of the lemons for 3-4 hours. Boil the tongue in salted water for about 1 hour, then peel and finely dice.
Blanch artichoke bottoms for a quarter of an hour in salted water acidified with the remaining lemons. Coarsely dice the liver, finely dice the mussels, and cut the heart and kidneys into thin slices. Cut artichoke bottoms into quarters, drain the brains, season with salt, season with pepper and turn to the other side in flour.
Heat olive oil (2) over high heat, add giblets, season with salt and season with pepper. Add honey, mavrodafni savory, vinegar, wine, lovage and a third of the chopped shallots and onions. Mix well and simmer at reduced temperature for 5-10 minutes.
Heat olive oil (3) in another frying pan over high heat, halve or quarter the cutlet strand and sear heartily on both sides, seasoning with salt and pepper.
For the sauce, remove the chops from the frying pan, shake off the fat except for the indicated amount and add 1/3 of the chopped onions and shallots to the frying pan.
Sprinkle with dry r