Veal Stew

Halve the onion, but do not remove the skin. Roast in a coated pan without adding fat until light brown. Then sprinkle with cloves.

Soak the soup bones well under cold, gently running water for ten minutes.

Cover the veal with the bay leaves and tie with kitchen string.

Pour the white wine and soup into a large frying pan and bring to a boil. Add the onion, soup bone, veal, thyme, parsley and pepper. Briefly bubble the clear soup, then simmer the meat just before the boiling point for an hour, skimming regularly. When the liquid appears clear, season lightly with salt.

At the same time, bring the veal tongue to a boil, covered with water, and simmer over medium heat for about an hour. Rinse the tongue under cold water and peel while still hot. Keep warm in the cooking water.

In the meantime, remove the peel from carrots, celery and parsley root and cut into pieces about three centimeters in size. Remove peel from potatoes and cut into quarters. After thirty minutes of cooking, add all the vegetables and the white sausages to the veal and cook for thirty to forty minutes.

To serve, cut the veal and the tongue into thin slices. Cut the sausages in half. Arrange meat and vegetables on hot plates and pour a little clear soup.

What to prepare Precook meat 1/2 day in advance and cool in broth. To finish Kal

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