Boiled Hieferschwanzl with Horseradish Jerky and Dill Sauce

Bring about 2.5 liters of water to a boil and put in the washed Hieferschwanzl and, if possible, the well-washed bones.Now just simmer gently and let it cook for 3-4 hours. Add peppercorns, mace and new spices. Brown the onion halves well on the cut surfaces in a pan without fat and add with the root vegetables, leek and lovage about 40 minutes before the meat is cooked soft. Skim soup several times during cooking. As soon as the meat comes down easily when pierced with a meat fork, it is ready. Cut the meat against the fiber, arrange and pour some seasoned soup over it. Serve with horseradish jerky and dill sauce. Salt the remaining soup, strain through a fine sieve and keep in a cool place until later use.Krenstruckl:Soak the bread rolls in warm milk, squeeze and strain. Mix yolks, sour cream, grated horseradish, sugar, salt and a little lemon juice. Beat the egg whites until stiff and fold into the mixture. Spread butter on the strudel dough and spread the bread mixture on two thirds of the surface. Roll up the strudel with the help of a cloth and brush with butter. Wrap it in a kitchen towel and cook it in hot salted water for 40 minutes. Lift out the finished strudel, pour cold water over it briefly, and only then unwrap it from the cloth (it is easier to loosen this way). Carve and arrange.di

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