Filled with stuffed capon

1 serving


Grate the calf legs with flour, burn, wash, remove the bones, chop them along and put them all together in a saucepan. Brush carrots, onions and roots, rinse and grind. Rinse the gutted drop, grate with salt from the inside and outside, fill through the back hole with mince, sew tightly with threads, put in a saucepan with calf legs, pour 2-3 liters of water, add carrots, roots, bay leaves, allspice and cook until soft. Then remove the carcass, cut into portions and allow to cool. Serve with mustard sauce.