Spike the onions with the cloves. In a saucepan, boil water with the spiked onions, spices and vinegar, put the veal shoulder and make in about 1 hour. Then add the cleaned vegetables and simmer until they are just slightly crunchy. Continue cooking until the meat is done. Pour off half a liter of the cooking juices and boil a little more in a saucepan. Add butter and cream and simmer a little bit. Cut the cooked vegetables into small cubes and put aside. Remove the crust from the slices of toast or bread roll and cut into fine cubes. Whisk the bread cubes into the boiled down gravy. Season the sauce, let it boil up again and add freshly grated horseradish and the vegetable cubes.
Cut the veal shoulder into slices, arrange on plates and cover with the vegetable horseradish sauce. This is best served with tarragon potatoes (for this, toss the potatoes in butter with chopped tarragon).
Tip: Always use aromatic spices to refine your dishes!
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