| 1 | Cut the vealmeat into big cubes and brown in crisco until brown all the way around. |
| 2 | Pour in the water, bones, the cleaned soupgreen and on mild heat, simmer, covered for 1 ?hour. |
| 3 | Take off the foam once in a while and cook uncovered the last 30 minutes. |
| 4 | Take out meat and vegetables and pour broth through a sieve. |
| 5 | Heat butter until foamy, brown the flour in it and fill up with 1 liter broth and stir good. |
| 6 | Add raisins and simmer 15 minutes on low heat. |
| 7 | Add the meatcubes and the capers and heat through. |
| 8 | Add lemonjuice and finely ground rind. |
| 9 | Mix wine with the whipcream, whip until half stiff and fold into vealmix right before serving. |
| 10 | Serve with parsley potatoes or rice |
