How to make
Cut the meat into batches, pour water over it and add the carrots, celery, onions, and spices. Boil until the meat softens.
Braise the flour in the butter and dilute with the filtered meat broth. Leave the sauce to boil for a bit and pour in the wine and juice of 1/2 lemon.
Add the meat and take the dish off the stove. Thicken with beaten eggs and serve with chopped parsley.
