Bring 1 1/2 litres of water and the stock cubes to the boil in a large pot. Wash the meat and simmer for about 2 hours at low heat in the broth. Peel, wash and quarter potatoes lengthwise. Clean and wash the sugar snap peas. Peel and wash carrots and cut them into longish slices. Add potatoes to the meat about 20 minutes before the end of the cooking time. Add prepared vegetables for the last 10 minutes. Heat the fat in a saucepan and sauté the flour in it until golden brown. Gradually deglaze with milk, cream and 3/8 litres of the meat stock. Cook the sauce for about 10 minutes at low heat. Season to taste with salt, pepper and horseradish. Wash the chives, dab dry, cut into small rolls and stir into the sauce, except for a little to sprinkle. Cut the meat into slices and arrange on a preheated plate with the vegetables and potatoes. Pour some sauce on the meat and vegetables. Sprinkle everything with chives
Dishes: V & B
Glasses: Haymann