Cut the cleaned beuschel into pieces, boil in salted water and skim well. Add soup vegetables, 1 bay leaf, onion, new spice, salt and pepper and soften.
Prepare a light roux with light butter, a diced onion and flour, fill up with clear soup of the Beuschel and make so that a creamy sauce is formed.
Grind the meat, add it to the sauce and season it with pepper, sugar, salt and vinegar. Arrange the hash and place a fried egg on each unit.
Serve with pickles and boiled potatoes.
T.Pfaffenbrot