Instructions: Heat all ingredients except veal and sauce in a 10 inch skillet to boiling.

Reduce heat and simmer uncovered for 10 minutes.

Add veal, overlapping slightly if necessary, in a single layer.

Gently simmer, covered, until pieces are almost completely white.

(about 2 minutes). Seperate pieces and cook until no trace of pink remains.

(about 1 minute.

Transfer veal to a wide bowl.

Reserve 2 tablespoons of poaching liquid for the sauce.

Pour enough of the remaining liquid over veal to barely cover.

Refrigerate veal for 1 hour.

Make horseradish sauce.

Drain veal thoroughly and arrange on serving platter.

Serve cold with horseradish sauce.

NOTE: be sure and save the liquid for your next soup.

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