1. rinse the meat pieces well and blanch them in boiling salted water for 5 minutes. Drain and rinse again thoroughly with cold water in a colander.
Carefully clean the carrots, celery and leek, cut off the root end and cut into pieces.
Lightly fry the vegetables and the onion in the hot butter, extinguish with the white wine and the water and add the veal head pieces. Bring to the boil, season with salt and pepper and simmer for 2 1/2 hours.
Before serving, remove the vegetables and add sliced pickled cucumbers and peeled eggs cut into halves.