Boiled Veal Shoulder with Bread Horseradish

If available, scald veal bones briefly and add to cold water with veal cuttings. Add root vegetables, spices and a little salt and let simmer for 45 minutes. Skim off fat and foam repeatedly. Then put in the meat and simmer just below boiling point for about 2 1/2-3 hours until soft. In between, repeatedly pour in cold water, degrease or skim, but never bring to a boil or the soup will become cloudy. Lift out meat and immediately quench in cold water. Strain the soup, season well and slowly heat the sliced meat in it. Sprinkle with chopped chives and serve with horseradish. recommended side dishes: hash browns, dill beans, cabbage and chive sauce.

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