Blanch (scald) bones in boiling water, rinse with cold water and add fresh in 1 liter of cold water. Peel the root vegetables and cut them into 3 mm thick slices. Add the peels together with the onion as well as the spices and let everything boil slowly. After about 30 minutes, add the meat and cook over low heat until tender (test by piercing!). Strain through a fine sieve enough soup to cook the root vegetables. Strain cooked vegetables, cut meat into bite-sized pieces. Now put both the meat cooking broth and the root vegetable broth together and salt them first. Mix garlic, parsley and toasted bread crumbs together. Arrange the vegetables in preheated deep plates, place the cooked meat on top and pour in enough soup so that there is still a 2-3 cm high meat cap sticking out. Sprinkle this with the breadcrumbs and garlic mixture. Foam the butter and drizzle it over the meat.
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