Braised Shoulder of Roebuck with Cranberry Casserole, Celery Puree

Wrap the shoulder meat into a roll and tie with spaghetti. Season with salt and pepper and fry in oil until hot all around, then remove repeatedly from the roaster. Later, fry the vegetables, coarsely diced, in the same fat until hearty. When it has taken color, extinguish with a shot of red wine.

Repeat this process 2-3 times, then add the remaining red wine to the roaster form and the peanut finely grated. The potato makes the sauce nice and creamy. Bring everything together to a boil while stirring. Press the juniper berries until smooth and add them to the saucepan together with the cranberries. Season with salt and pepper. Repeatedly add the leg of pork and simmer with the lid closed for about 90 minutes in the 180 degree hot stove. Remove the meat from the sauce and keep it warm. Press the sauce through a sieve and season.

For the cranberry casserole, bring the milk and whipped cream to the boil with the sugar and spices, cool slightly, add the beaten eggs and mix with a magic wand. Remove the crust from the slices of the farmer’s tripe, spread with the melted butter and the cranberry mixture, then sprinkle with the grated nuts. Layer in a gratin dish. Pour everything with the spiced milk-whipped cream mixture. Bake in a water bath at 180 degrees for 25 minutes. Turn out, cut into triangles or squares and serve warm.

Remove the peel from the celery, cut into coarse cubes and serve.

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