Zubereitung

1. 1

   Rinse the veal in cold water and pat it dry. Halve the onion for the stock, trim the soup vegetables and cut them into rough pieces.

2. 2

   Bring the water to the boil with the onion halves, soup vegetables, bay leaves, cloves, peppercorns and the salt, then put in the meat.

3. 3

   Simmer the veal gently over low heat, covered, until it is cooked right through, tender and easy to pull apart with a fork.

4. 4

   Lift out the meat, let it cool briefly and cut it into cubes of about 1 cm. Pour the stock through a sieve and measure out 500 ml of it.

5. 5

   Peel the two onions and dice them very finely. Melt the butter or margarine in a pan and sweat the diced onion until translucent, without letting it take on colour.

6. 6

   Dust the plain flour over the top, cook it briefly and pour in the measured cooking stock bit by bit, stirring. Let the sauce simmer uncovered over low heat until it is creamy.

7. 7

   Season the sauce boldly with white wine vinegar, sugar, medium-hot mustard, the ground allspice, salt and pepper so that it tastes sweet and sour.

8. 8

   Stir in the diced meat and let it stand over the lowest heat, without bringing the ragout back to the boil.

9. 9

   Spoon the Töttchen into small bowls, scatter with the chopped parsley and serve with the slices of black bread.