Boiled calf breast with peppercorn sauce

Ingredients for Boiled calf breast with peppercorn sauce

Instructions for Boiled calf breast with peppercorn sauce

To prepare the Boiled calf breast with peppercorn sauce recipe, please follow these instructions:

The meat is covered with water, boiled and frothed. Add salt, peppercorns, vegetables and herbs.
Simmer under low approx. 2 hours.

The meat is taken up and the sauce is cooked: Some of the stuffed soup is boiled a little and boiled with either cooking cream or milk and maizena.
When it's even, add a little lemon juice and stir sugar to taste and season with salt and pepper. When the sauce pan is taken off the flask, the grated rump of horseradish or - as we do - serve the hamburger in a bowl next to, so you can decide where the "strong" sauce should be.

tips:
Since the dish is a little "pale", we always serve a little "colored" vegetables, for example carrots, sprouts, leeks or broccoli. It's a taste of how much horseradish you want in the sauce, but here in the house, we like the sweat running on the forehead and the nose runs! The court I received in my childhood home - with a daughter Jutland and a Faroese mother, so I really do not know where it originates from! And I've also "modernized" it a little. It is a "herrered".