1. put the veal bones in enough boiling water and heart for 5 min, drain and rinse thoroughly with cold water.
2. put the veal bones with the veal tongue in 3 liters of cold water, boil and skim. Reduce temperature. Cut onion in half diagonally and brown cut sides heartily in a dry frying pan. Cut leek in half diagonally and rinse. Clean the celery and cut into rough cubes. Add the vegetables to the saucepan with the peppercorns, bay spice and half of the lovage and cook the meat over medium heat until tender, 2 hours.
Remove the veal tongue and cool. Make the stock for another 30 minutes. Throughout the cooking time, skim the stock repeatedly. Finally, pour the stock through a fine sieve into another saucepan.
Rinse the potatoes, peel them and cut them into eighths lengthwise. Peel the parsnips, halve lengthwise and cut into V: cm thick slices.
Boil stock repeatedly, perhaps seasoning lightly with salt. Cook potatoes and parsnips for 15 minutes at medium heat. 4.
Skin the tongue, first cut into thin slices, then into very fine strips. Cut apricots into medium-sized cubes. At the end of the cooking time, add the tongue and apricots to the saucepan, bring to the boil once briefly. Keep warm.
Cut remaining lovage leaves into thin strips. Clean the spring onions, remove the white and light green parts.
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