Palatinate May Roast with Woodruff

Cook a pickle from white wine, vinegar, water and woodruff. Marinate the meat in it for one night. Dab the meat, rub it with salt and pepper and fry it in hot butter, adding the cleaned and chopped greens. Pour a small sachet of woodruff marinade and boil it a little bit. Stew the roast for 1 1/2 hours. Remove the roast and keep warm. Stir flour and whipping cream and thicken the sauce with it. Season with salt. Serve the sauce separately from the roast.

Tip: ============= Serve with steamed beans, fried tomatoes and boiled potatoes. As a drink a medium red wine.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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