Recipes with Heavy calves broth (bouillon cube + water)

The bishop's calf frieze

Cut the meat as a 4-lined cube, grind in oil on the pan and then in a oven on grate at 150 degrees C for approx. 10 minutes. Remove the meat and allow it to rest for 10 minutes. The vegetables are cleaned and steamed / boiled in salted water. Melt 50 grams