Calf ragout

Put the cloves in the onion. Let the meat cook gently in about 1 hour in plenty of water with the onion, parsley, salt and seasonings.

Remove the meat from the pan with a slotted spoon and strain the cooking liquid.

Melt the butter and stir in the flour. Allow the flour to fry, but make sure that the mixture does not brown. Gradually pour in the sifted cooking liquid and continue stirring well until a bound sauce has formed.

Add the meat, possibly extra small cuts.

Season the sauce with a melted bouillon cube, salt, pepper, maggi, nutmeg and some lemon juice. Let the mixture become hot, but do not come to a boil. Serve in pastry pots.