Boil the giblets until soft except for the kidney. Boil about 200 ml of water with milk, butter and a little salt. Add the cornmeal and cook until the mixture is very thick. Steam briefly and let cool slightly. Then mix in egg and yolk. Cut the cooked giblets including the kidney into small cubes. Finely chop parsley and mix with salt, a little garlic, dill, saturei and basil with the giblets. Cut the veal neck or breast flat and salt. Spread polenta on the meat, sprinkle giblet mixture on top, roll up and tie with a spaghetti. Place the veal bones in a roasting pan, place the veal roast on top and roast in the preheated oven at 180 °C for about 2 hours, basting frequently. Meanwhile, clean, wash and coarsely chop the carrots. Peel and divide the onions. Add after half the cooking time and fry. For the onion garnish, cut onions into 2 mm thick rings, roll in flour and fry in hot fat. Once the meat is cooked, lift out the roast and let it rest until warm. Dust the roast residue with flour. Add a little water or veal jus and let it boil away well. Let the sauce infuse, season with salt and rosemary. Carve the Kirchtagsbrat’l and garnish with the onion rings.
Preparation Tip:
Potato and wild garlic puree as a side dish.
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