Frankfurter Tafelspitz with Bread Horseradish

Duration of preparation: half an hour. Duration of preparation: 50 min.

Kitchen utensils needed: large saucepan, perhaps citrus press, grater, candy knife, small saucepan.

Preparation: Boil the water with 1 level teaspoon of salt. Scrape and rinse the carrots and cut into sticks. Peel the celery bulb thick, rinse and cut into narrow slices. It looks pretty if you use a variegated knife for the carrots and celery (grilled slices). Remove the root end and leafy greens from the leeks, cut the leeks in half, rinse and cut into thin slices. Scrape and rinse the parsley root and cut into pieces. Scrape and grate the horseradish. Remove the crust from the bread rolls and cut into small cubes. Squeeze 1-2 teaspoons of juice from a lemon.

This is how it is done: Rinse the meat briefly after it has cooled down and put it into the boiling salted water. Add the carrot sticks, celery slices, leek slices and parsley root pieces and half-soak with the meat for 20 min. Remove the peel from the onion and cut it into strips. When the rest of the vegetables are half-soft, add the onion strips and the black pepper to the meat and make another half hour. take out a quarter l of beef broth and mix it with the horseradish. Now swell the bun cubes in the horseradish broth for 5 min. Add the juice of one lemon with the salt and sugar to the sauce form. The Schlago

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