Münsterländer Töttchen

Ingredients for 4 servings:

• 750 g veal (shoulder)
• 2 m.-sized onion(s)
• 1 bunch of soup vegetables
• 1 bay leaf
• 5 peppercorns
• 3 carnations
• Salt
• 50 g butter
• 40 g flour
• 1 tbsp vinegar
• 1 small jar of sherry
• 1 pinch(s) of sugar
• 1 dashes Worcestershire sauce
• Pepper, from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the veal and cover with water. Add the cleaned and roughly chopped onions, soup vegetables, and seasonings. Bring the water to a boil and simmer over low heat for about 90 minutes. Remove the meat, let it cool slightly, and cut into fine cubes. Pour the stock through a sieve. For the sauce, heat the butter and sauté the flour in it. Deglaze with about 500 ml of the meat stock and simmer thoroughly. Season the sauce with the remaining ingredients and heat the meat cubes until piping hot. A classic accompaniment to Töttchen as a starter is fresh rye rolls or black bread, mustard and Worcestershire sauce, and, of course, a well-chilled glass of beer. If you want to eat it as a main course, parsley potatoes are a perfect accompaniment. Note: This Münsterland specialty was originally made from veal’s head, lung, and heart. This can certainly still be made today if you don’t mind the work. However, I prefer plain veal. The name, by the way, is most likely derived from the French “en tortue,” because it is said that French soldiers brought this method of preparing the ragout to Westphalia.