(Recipe #41, page 86)
Set the soup meat on the stove a bit earlier than usual; after it has become tender, cut it into small chunks. Then heat butter until it begins to brown and lightly brown finely diced onions in the butter, being careful that they don’t acquire a burnt taste.
Then add flour, brown it also, constantly stirring, and stir in soup stock to make a rich and velvety gravy. Season the gravy with a few whole cloves, bay leaves, and a bit of pepper—not too much. Add any necessary salt and stew the meat in the gravy for ½ hour over gentle heat; add a bit of vinegar when serving.
Translated by David Green.