Root Calf’s Head with Butter Crumbs

Put the well drained calf’s head in salted water. Add the roots, onions, garlic, vinegar and spices and cook for 1.5-2 hours. The head must always be covered with water, otherwise it will get dark spots. During cooking, skim off the foam again and again. Lift out the calf’s head, put it in cold water and then separate the meat from the bones. Strain the broth and cook the vegetable strips in it until crisp. Cut the meat into pieces and reheat in the hot broth. Roast the breadcrumbs in hot butter until golden. Arrange the meat on warmed plates, add the vegetable strips cooked in the broth and serve with the butter crumbs and freshly grated horseradish.

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