Pour veal with much boiling water, bring to a boil and cook for 10 minutes. Drain the bouillon, wash the meat with cool water. Then pour with wine and add water to cover meat, add chopped onion, celery, garlic cloves and spices. Bring to a boil. Cover and simmer for 1 ½ hour.

Add sweet pepper quarters to the meat and simmer for 6 minutes. Remove pepper with a skimmer.

Pour out and strain 1 1/5 cup of the prepared bouillon. Add diluted in 1 tablespoon of water starch, bring to a boil and season.

Carve the meat in portions, put on a plate. Top with the pepper quarters. Serve the prepared sauce separately.