Cut the meat into thin slices.
Place the wine and allspice in a metal fondue pan and bring to the boil on the stove.
Tie the coriander seeds, cinnamon stick and peppercorns in a square of cheesecloth and suspend it in the wine.
Add the sugar to the wine and allow to simmer for 5 minutes.
Discard the cheesecloth bag.
Move the fondue pan to the spirit burner on the table.
Spear the veal on the fondue fork and cook in the simmering wine.
Serve sprinkled with the mixed salts and accompany with French bread and sauces.